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Our first cooking class in 2011 celebrated 3 of our favourite soups. Healthy and hearty, each recipe embraced a regional flavour. Our first one pot wonder:
A taste of Tuscany in a Bowl!
Ingredients:
1 tsp. olive oil
2 cups chopped onion
1 large red bell pepper, chopped
2 zuchinnis, chopped
3 garlic cloves, minced
3 garlic cloves, minced
2 cups baby spinach
1 tsp. dired Italian seasoning
2/3 cup water
1 (16 oz.) can of white kidney beans
1 (16 oz.) can of Romano beans or red kidney beans
2 cups vegetable broth
1 (14 oz.) can of chopped tomatoes, preferred canned in Italy because they taste the best!
1 (14 oz.) can quartered artichoke hearts, drained
1 pkg. of uncooked, fresh tortellini, cheese or meat
1/4 cup freshly grated Parmesan cheese
Salt & Pepper to taste
Method:
Heat oil in a large pot over medium-high heat. Add chopped onion, bell pepper, seasoning and garlic. Saute 5 minutes or until tender. Add the rest of the vegetables and bring to a boil. Reduce heat and simmer for 20 minutes. Add tortellini and cook until done. Ladle in bowls and freshly grate Parmesan on top.
Stay warm....more soup recipes to follow.
Linda & Karen
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