Tortellini Minestrone

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.