Southern Tortellini Minestrone

Beth Dreiling Hontzas

Use your favorite frozen greens in this soup, or substitute a bag of thoroughly washed fresh spinach.

Yield: Makes 8 to 10 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. 1. 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.
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