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Tuesday, February 1, 2011

Easy but satisfying weeknight soup

Soup rocks no matter what time of year it is but when the temps are low, a steaming bowl of soup is the order of the day. This is a great homemade (sort of) soup that can easily be made on a weeknight.

1 tablespoon olive oil
3 cloves of chopped garlic
3/4 cup chopped onions
1 - 20 oz can of College Inn Chicken Broth
2 carrots peeled and sliced
1 bag of frozen cheese tortellinis
1 cup of fresh or frozen chopped spinach
1 can cannellini (white kidney) beans
Fresh shredded Parmesan

In a soup pot, saute garlic and onions until onions are translucent. Add chicken broth and chopped carrots.
Bring to a boil and then reduce heat to simmer about 20 minutes or until the carrots are cooked.
Add cheese tortellinis and spinach and bring back to a boil.
Reduce to medium heat, add cannellini beans and cook for 5 minutes longer.
Garnish each bowl some fresh shredded Parmesan.

This is also good with some hot pepper flakes added....

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