Soups: Veg Tortellini by Recipe Cottage

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	Veg Tortellini

		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