Simple but true, one of my favorite things is when a family member steps into our kitchen and says, “that smells good.” Cooking homemade soup with fresh vegetables always gets that exact reaction. The best part is my hearty soup delivers what the enticing aroma promised, a hearty bowl of delicious flavor and comfort.
We have vegetarians in the family. Cooking simultaneously for both plant lovers and meat lovers can be challenging. I devised an easy way the simplify meal preparation that satisfies the big appetites of the whole hungry crew.
Yield: 6 servings
Time: 40 minutes
- 32 oz. vegetable broth
- 3 celery stalks sliced
- 1 C carrots sliced
- 1 med. onion chopped
- 2 bay leaves
- salt & pepper to taste
- 1 can garbanzo beans
- 1 tsp. chopped parsley
- 12 oz. five cheese tortellini cooked
- 8 oz. tri-color spiral pasta cooked
- 2 tsp. olive oil
- Optional: 2 C shredded chicken
- grated Romano cheese
- seasoned croutons
- cheese tortellini
- tri-color pasta
Cook the pasta according to the package directions. Drain and rinse the pasta.
Chop the onion. Slice the carrots and the celery.
- olive oil
Heat the olive oil over medium heat. Add the onion and cook until translucent.
- vegetable broth
- salt & pepper
- garbanzo beans
- bay leaves
Add the vegetable broth, vegetables and seasonings. Stir in the bay leaves, garbanzo beans and parsley.
Cover. Simmer until the vegetables are tender.
Move half of the soup to a second pot. Add the pasta.
Cover both pots and heat through.
Serve hot with grated Romano cheese and seasoned croutons.
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