Garden Vegetable Soup With Cheese Tortellini

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 -2 teaspoon olive oil
• 1 medium green bell pepper, cut into strips
• 1 medium red bell peppers or 1 medium orange bell pepper, cut into strips
• 1 small eggplant, cut into 1/2 inch cubes
• 1 small onion, cut into 16 wedges
• 2 medium tomatoes, cut into wedges
• 1 medium zucchini, chopped medium
• 1 cup baby peas
• 3 (14 ounce) cans ready-to-serve beef broth (or 2 cans beef broth with 2 cans water)
• 1 dash red wine (optional)
• 1 cup uncooked cheese tortellini
• 2 teaspoons chopped fresh basil or 2 teaspoons oregano or 2 teaspoons tarragon (or a combo of two or three)
• 4 teaspoons tomato paste or 4 teaspoons ketchup
• 5 teaspoons slivered fresh herbs
• 1/4 cup grated parmesan cheese or 1/4 cup crumbled feta

Recipe

• 1 in a good sized pan or dutch oven heat 1 t.
• 2 of the oil over medium high heat.
• 3 saute the peppers, onions, and eggplant for 4 or 5 minutes, stirring often if not constantly.
• 4 add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup.
• 5 bring to a boil,reduce heat to a simmer and cover for 5 minutes.
• 6 add zucchini and cook another 10 minutes.
• 7 ladle into bowls and offer the slivered herbs and cheese at the table.