Italian Vegetable Soup with Tortellini

Ingredients

• 2 TBS olive oil
• 1 medium onion, peeled and coarsely chopped
• 2 medium cloves garlic, minced
• 1 each red bell pepper and green bell pepper, chopped
• 1 rib celery chopped
• 1 carrot chopped
• 1 can (1 lb 12 oz) peeled and diced tomatoes
• 5 cups vegetable broth or water
• 1 cup dry white wine (you can substitute water)
• 1 cup chopped fresh basil, divided (fresh is better!)
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 package cheese tortellini (9oz)
• 1 zucchini, coarsely chopped
• 1 cup freshly grated parmesan

Directions

Heat olive oil in dutch oven over medium heat. Add onion and garlic, saute 5 minutes. Add the bell pepper, celery and carrot, saute 5 minutes. Add the tomatoes with their liquid, the broth, wine and 1/2 cup of the basil, salt and pepper. Bring to a boil, reduce the heat and simmer for 30 minutes. While the soup is cooking, heat a large pan of water to boiling and cook tortellini for 10 minutes, or until not quite done (remember it will cook longer in the soup!). Drain. Add the tortellini and the zucchini to the soup; cook for an additional 15 minutes. Before serving, stir in the additional 1/2 cup basil and parmesan.

Submitted 6/13/05.
Source: Jennifer Hahn
Submitted By: Teresa Johnson
techgoddess@att.net
Italian Vegetable Soup with Tortellini