Use your favorite frozen greens in this soup, or substitute a bag of thoroughly washed fresh spinach.
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 (32-oz.) containers chicken broth
3/4 cup dry white wine
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (16-oz.) package frozen green beans
1 (16-oz.) package chopped frozen collard greens
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 (16-oz.) package frozen cheese tortellini
How to Make It
Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes; bring to a boil over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add pasta, and cook 10 to 12 minutes or until pasta is done.
I make soup once a week in the fall and winter and this soup is on the list! It is easy, meatless, and very filling. I would not hestitate to serve this at a casual dinner party. The only change I make is to use fresh spinach otherwise, I follow the recipe exactly.
This is a hearty, flavorful soup, that belies its ease of preparation. I like having a large repertoire of soups to enjoy during the cold-weather months, and this one fits in nicely. I use chicken tortellini instead of cheese (I don't eat dairy), but otherwise stick pretty close to the recipe. Freezes well.
This easy soup had a wonderful flavor! I used a pino grigio, spinach, and whole wheat cheese tortellini with great results. I'm adding this to my list of favorite soups and will make it again and again!
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