Sunday, December 21, 2008

Christmas Soup 2006

Vegetable Italian Soup

Simple and quick with bonus feature of the colors of Christmas. Some people decorate their home for the holiday, some just their plates

1 medium onion diced or sliced any way you can cut
3 cloves garlic thinly sliced
1 bunch of kale
8 oz baby carrots
1-pound fresh washed baby spinach
1 teaspoon dried basil
1-quart vegetable or chicken stock
1 28 oz can diced tomatoes (use juice)
1 8 oz package of Butoni fresh Tortellini’s (a shameless plug for a NestlĂ© brand)

Serve 6-8 cups
Prep and cook time one hour

Trim kale stems from leaves. Chop stems into ¼ inch pieces and sautĂ© with onions, garlic and carrots for about 5 minutes or until onions begin to soften. Chop kale leaves into one-inch pieces. Add to pot and cook for 2 minutes. Add stock, tomatoes, and basil and bring to a boil. Reduce heat and simmer for 30-45 mins. Add spinach and return to simmer. Right before service bring to boil, add tortellinis and cook according to package instructions. Soup will thicken slight. Serve immediately and garnish with grated Parmesan or Romano cheese. Add a salad and crusty bread and you have a quick, and hearty meal in less than hour.

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