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Hardy Winter Chicken, Bean, Vegie, and Tortellini Soup

This soup is great for a last minute supper for two or an entire family. It is a hardy and well balanced meal all by itself, and is a great way to sneak in lots of vegies! The prep time is amazingly quick especially if the vegies are chopped ahead of time. Serve with a crusty Italian or French bread or corn bread for a delicious economical and healthy meal.
4 cloves of garlic, chopped finely
one whole onion, chopped
4 tbls olive oil
2-3 quarts of chicken stock ( store bought or home made)
1 cup of chopped carrots (bite sized)
1 cup of chopped celery (bite sized)
1 cup of chopped chicken breast ( canned or left over is fine)
1 can (15 oz) of drained and rinsed cannellini beans
1 cup of chopped zucchini or yellow squash (optional)
1 small can (15 oz) of drained diced tomatoes ( optional)
1 pound of cooked cheese, spinach, or mushroom filled tortellini

1.Saute garlic, onions, and olive oil until soft and garlic is slightly browned
2. Add chicken stock and heat to mild boil
3. Add all vegies, beans, and chicken and continue to cook on a low boil for about 30 minutes till vegies are soft
4. Spoon in desired amount of tortellini right before serving the soup

This soup can be spiced up with crushed red pepper, grated Parmesan or Romano cheese, or shredded cheddar cheese as toppers before serving.