Minestrone Soup
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 ribs celery chopped
- 1 clove garlic finely chopped
- 1/4 head green or savoy cabbage sliced (about 2 cups)
- 1 large zucchini cut into ¼” chunks
- 2 (14 ½ oz.) cans vegetable broth
- 2 cups water
- 1 (24 oz.) jar Francesco Rinaldi Tomato & Basil Pasta Sauce
- 1 (9 oz.) package frozen cut green beans thawed
- 1 (9 oz.) package cheese tortellini uncooked
- 1 (19 oz.) can red kidney beans undrained
- salt and pepper To taste
- In large saucepan, heat oil over medium-high heat. Add onion, celery and garlic. Cook 4 minutes or until tender. Add cabbage and zucchini; cook 2 minutes. Add beef broth, water pasta sauce and green beans.
- Over high heat, bring to boil. Reduce heat to low; cover and simmer 15 minutes.
- Prepare tortellini according to package directions; drain. Add tortellini and kidney beans with their liquid to saucepan; simmer for 2-3 minutes. Season with salt and pepper.
