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Vegetable Tortellini Soup

Vegetable cooking spray
1 c. chopped carrots
1 c. chopped celery
1/2 c. chopped parsnips
1 onion, diced
2 cloves garlic, finely chopped
6 cups vegetable or chicken stock
2 large cans Italian-style whole tomatoes, chopped
2 dried chili peppers
1 bay leaf
1 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. dried parsley
1 T. dried pot herbs
1 c. chopped green beans
1 c. diced yellow squash
1 c. diced zucchini
1 sm. head coarsely chopped escarole
1 15-oz can cannellini beans
1 15-oz can pinto beans
1 16-oz package frozen cheese tortellini, cooked and drained

Spray large stock pot with vegetable spray. Sweat carrots, celery
and parsnip by stir-frying in pot for approx. 5 minutes, keeping
vegetables in constant motion. Add onion and continue to cook until
translucent. Add garlic and cook 1-2 minutes more. Add next 12
ingredients (stock through escarole) and bring to a boil. Reduce
heat and simmer 2-2.5 hours. Add beans and tortellini and cook
until tortellini is heated through (approx. 10 minutes). Remove
chilies and bay leaf and serve. 12-16 servings


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