After an unexpected, but much needed break, Im finally finished with the final draft of the newly revised and updated Olive Oil Desserts. The images are the same, but the recipes and information is all updated!!! It will be off to the printer next week!!! Yay!!! That was almost as much work as writing the book... So excited to get this back in stores all over the world!!! It will also be available on Kindle, iPAD, and a bunch of other formats. Now I can get back to cooking and recipe writing :) I think I have posted this one a long time ago, so her is a rerun of a family and friend favorite... Looking for something to make with whats left of your summer garden vegetables? Vegetable Tortellini Soup As the weather cools down, warm up with this savory and delicious soup! Its packed with aromatic herbs & spices, fresh veggies, and simmered into healthy goodness!!! Serves 4-6 Ingredients 1-2 tablespoons robust extra virgin olive oil 1 medium sweet onion, chopped ½ cup celery, chopped 1 cup zucchini, chopped 3 large carrots 1 cup carrots, peeled and chopped 1 cup red bell pepper, seeded and chopped 1-1/2 cups Roma tomatoes, chopped 1 teaspoons dried oregano 1 teaspoon Hungarian paprika 1 bay leaf 6 cups rich chicken or vegetable stock 1/2 cup dry white wine (Optional) 1 package fresh or frozen cheese tortellini pasta 3 fresh garlic, minced 2 tablespoon fresh basil**, finely chopped 1 handful spinach 1/2 bunch green onions, chopped Sea salt and freshly-ground black pepper, to taste Parmesan Cheese Preparation: 1. In a large, heavy-soup pot, heat the olive oil over medium-high heat. Add the onion, celery, and zucchini; cook until soft and translucent, about 2-3 minutes. 2. Add garlic, carrots, bell pepper and tomatoes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the oregano, paprika, and bay leaf and stir to combine, and season with salt and pepper, to taste. 3. Add the soup stock and white wine and bring to a light boil, reduce heat to low, and simmer, uncovered, for 25 minutes. 4. Add Tortellini and simmer another 10 minutes; turn of heat, and toss in garlic, basil, spinach, and green onions. Allow to rest for 5 minutes while flavors steep. Serve with Italian bread or homemade croutons, and a mixed green salad on the side. YUM! * 2 teaspoons oregano/evoo blend ** 1 tablespoon basil/evoo blend from the Aroma & Olive Oil Cookbook
Posted on: Wed, 29 Oct 2014 17:10:27 +0000