Serves 4
Ingredients:
2 tablespoons Gil’s Basil Extra Virgin Olive Oil
1/4 cup yellow onion, peeled and chopped
1/4 cup carrots, peeled and chopped
1/4 cup celery, chopped
3 garlic cloves, peeled and minced
2 cups chicken or vegetable broth
1 16oz jar Gil’s Artichoke and Olive Marinara
2 tablespoons tomato paste
1 cup canned kidney beans, drained and rinsed
1 cup canned white beans, drained and rinsed
1/2 cup green beans, chopped
1/2 cup yellow squash, chopped
9oz cheese tortellini, fresh or frozen
1 tablespoon chopped parsley
3-4 tablespoons grated parmesan
Instructions:
Heat oil in a large pot over medium-high heat. Once the oil is hot, add onion, carrots, celery, and garlic, and saute for 5 minutes or until the veggies are tender-crisp. Add broth, marinara, and tomato paste to the pot, stir to combine, and bring to a simmer. Once simmering, add the kidney beans, white beans, green beans, squash, and tortellini. Reduce heat to low, cover, and cook soup, stirring occasionally, for 15-30 minutes or until the vegetables are tender and the tortellini is cooked through. Divide soup between bowls and garnish with parsley and parmesan before serving.