As I’ve said before I LOVE soup. I could eat it everyday. I think it might be the comfort of it. I have had this recipe for a couple years but haven’t made it in a while. I always remembered it as being delicious.
Recipe:
- 1 small red onion, chopped
- 2 medium carrots, chopped
- 2 ribs celery, thinly sliced
- 1 small zucchini, chopped
- 2 plum tomatoes, chopped
- 2 cloves garlic, minced
- 2 cans chicken broth
- 1 can kidney beans
1. Heat 2 tablespoons oil in a 6-quart saucepot or dutch oven over medium-high heat. Add vegetables, tomatoes and garlic. Cook and stir for 5 minutes or until vegetables are crisp-tender.
2. Add broth, 1/2 cup water, beans, and Worcestershire. Heat to boiling. Stir in pasta return to boiling. Cook five minutes or until pasta is tender, stirring occasionally.
I’ve always loved this recipe. I had some leftover frozen corn and peas so I added that too. It has a great taste and lots of flavor. It has a lot of veggies!!
- 2 tablespoon worcestershire sauce
- 1 package refrigerated tortellini pasta
