Blackbird's Tortellini Minestrone


On December 1, 2018 I became a vegetarian. Not a vegetarian that also eats meatballs (which was the name of my game every time I've tried to go veg in the past...), but I'm REALLY trying to limit the amount of animal products I consume. Why? My guides told me to. They've been telling me for a while, but I haven't listened. So now I am :) Here's one of my favorite soups for winter. If you make it, let me know! Add your own spin to it and don't worry about the measurements too much. You can't mess it up :)


Ingredients:

A splash of olive oil

4 chopped carrots

1 chopped yellow onioin

3 stalks chopped celery

2 cups chopped green beans

2 small zucchini, chopped

4 cloves garlic, minced

2 32 oz containers of vegetable broth or stock

2 (14.5 oz) cans diced tomatoes

1 can of cannellini beans

1 tsp each dried basil and oregano

Salt and freshly ground black pepper , to taste

(9 oz) package refrigerated cheese tortellini

1 bag of baby spinach

Parmesan cheese for serving on top


1. Heat olive oil in a large pot and add onion, carrots, celery, garlic and let it simmer for few minutes. Add green beans and zucchini, stir and simmer for a few more minutes. Add diced tomatoes, veggie stock, and herbs. Bring to a boil.

2. Add cannellini beans, tortellini, and spinach. Let simmer on medium heat until the pasta and veg are tender.

3. Serve warm with parm cheese on top. YUM.

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For any questions you have, you can reach me here:

Andrea Hakanson, LMT

Holistic Health Practitioner

Call or text 508-982-8433

blackbirdblessings3@gmail.com

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