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Tomato Vegetable Soup with Tortellini

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Ingredients

  • 1 Tbsp vegetable oil
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp fresh basil or 1 tsp dried
  • ¼ tsp each salt and pepper
  • 3 cups chicken stock
  • 1 can tomatoes, chopped
  • 8 oz. Frozen cheese tortellini
  • 1 cup rinsed, drained chickpeas
  • 1 zucchini, chopped

Details

Preparation

Step 1


In large saucepan, heat oil over medium heat; cook carrots, onion, celery, garlic, basil, salt & pepper until onion is softened, about 5 minutes. Add stock and tomatoes; bring to boil. Reduce heat; simmer for 10 minutes. Add tortellini, chickpeas and zucchini; simmer until tortellini is tender but firm, about 10 minutes. (4-6 servings)

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