1 tablespoon olive oil
1/4 medium onion, finely chopped (1/3 cup)
1 garlic clove, minced
1 32-oz. carton chicken broth
1 14.5-oz. can diced tomatoes (I used fire roasted)
1 medium zucchini, sliced and quartered
1 19-oz. can cannellini beans, rinsed and drained
1 19-oz. can garbanzo beans, rinsed and drained
1 9-oz container fresh cheese tortellini
*optional- 1/2 lb diced cooked sausage
diced cheese, for garnish
parmesan cheese, for garnish
**I also have recently started adding diced conecuh sauage to this soup. I chop 1/2 of a 1-lb package and saute it in a separate pan. You can either sprinkle the sausage on top of each bowl, or stir it directly into the pot once its ready.
**I added tortellini at a later date after posting this recipe years ago. This soup is one of our family favorites and it gets made often!
In a medium saucepan, heat oil over medium-high heat, then add onion and garlic and cook 3-4 minutes or until tender. Stir in broth, tomatoes, and beans. Bring to a boil. Add tortellini and zucchini and cook according to package directions. Reduce heat; simmer uncovered, until zucchini is tender, about 10 minutes.
Serve with diced monterrey jack cheese and a sprinkle of parmesan cheese.
Enjoy!
(adapted from Parents.com)
I can't tell you how thankful I am for this recipe!!!!!!! I made it tonight before church and it was FABULOUS!!!! I used tomatoes with jalapenos and pepper jack cheese (we like spicy food) and it completely set it off :o) Thank you again and I can't wait to try some of the recipes that you have in store this week!
ReplyDeleteLindsay
Glad you enjoyed it! Thanks for pushing me to make it :) So easy and so yummy!
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