Tortellini Minestrone with Spinach

Tortellini Minestrone with Spinach

2tsp. vegetable oil 2tsp. minced garlic
1 cup chopped onion ½ cup chopped carrots
½ cup chopped celery 4cups stock
1sp. Dried basil ¼ tsp. black pepper
1 1/2cups diced plum tomatoes(canned will do)
2cups freshly chopped spinach
2cups frozen cheese tortellini
3tbs. grated parmesan cheese.

In a non-stick saucepan, heat oil over medium-high heat. Add garlic, onions, carrots and celery : cook 4 minutes or until onions are softened.

Add stock, basil and pepper. Bring to a boil: reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.

Stir in tomatoes, spinach. Cook uncovered for 5 minutes.

In another pot, bring 4cups water to boil. Add tortellini and cook until water returns to boil and tortellini rise to top. Drain, rinse. Spoon tortellini into bowls add soup, garnish with parmesan cheese.

* I sometimes buy the plum tomatoes with seasoning for a change of taste. Or the tri-colored tortellini just for fun. Store leftover soup separately from tortellini in refrigerator. Tortellini just suck up all the soup liquid.