
This recipe is one that I just whipped up at the beginning of the month to use up what was left of my tomatoes. In late September, I pulled all the green tomatoes and put them in a big, brown paper bag in a cool dark spot. I wasn't sure it would work, but they actually ripened. And not so quickly that they rotted, either!
Then, when they were ready. I peeled and sliced them. If you haven't done this before, it is surprisingly simple! It was my first time trying this, and I was pleased. Bring a large pot of water to boil, with a dash of salt. Then, dunk the tomatoes in for 30 seconds and place them in a large bowl. Do not put them in cold water or on ice. Just let them cool. The skin peels off so easily!
Ok, now, to the recipe. As usual, I made this "dutch" so you could alternate it as you like.
I used:
About 10-12 medium sized tomatoes, peeled and cut into medium pieces
Large handful green beans (frozen or fresh)
Large handful sliced carrots (frozen or fresh)
1 whole zucchini, sliced
2 cans Veggie broth
Half cup of chopped onion
About 6 oz. of cheese tortellini*
Olive Oil
Shake or two of preferred Italian spices, to taste**
*I actually used a little more than half of a 12 oz. package. If I don't stuff the soup with tortellini, Ben will put all the tortellini in his bowl, and I will get about three. :-)
**My spice rack actually came with a jar of Italian spices that contains basil, thyme, oregano and marjoram.
First, I cooked the veggies in the bottom of a large pot with olive oil and spices. I added the tomato last...about right when the rest of the veggies were ready.
Then, I added the broth and brought it to a boil. Once it was boiling, I simmered it for about 20-30 minutes until heated throughout. You can add a teaspoon or two of tomato paste here, to thicken it if you like.
That's all folks! Goes great with tuna sandwiches. :-)
I have been seeing alot of this style soup being posted lately. Can't wait to make some and add it to the others I have stored in the feezer as well.
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