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Garden Vegetable Soup with Cheese Tortellini

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“I make this soup every spring, from store bought veggies, and watch my garden grow into the next batch. Feel free to add a touch of curry paste or miso to change the soup if you like. Another option is to use vegetable or chicken broth in place of the beef broth.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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