Recipe(tried): Gina's Tortellini and Bean Soup

Hello Fall!

Are you happy cooks enjoying the wonderful change in the weather as much as I am? It is definitely time for hearty soups and stews. This is a soup we enjoyed last night and it is a spin-off of Pastafazool...

Pastafazool is a rich Italian-American pasta and bean soup recipe. This hearty soup can be thinned-out with more stock if desired, but it's traditionally served thick, with lots of Italian bread to dip in. Almost any sausage can be used in this recipe, or leave it out for a lighter pastafazool. I decided instead of using the traditional little pasta, I would throw in ravioli and tortellini leftover from a dinner. My friend Florence had given me the tip about Buitoni's packages and she was right, they are delicious and easy to prepare. But they make a wonderful addition to any kind of soup.

Garlic, onions, celery, carrots, and herbs give this soup fragrance and flavor, coupled with the canned white beans and the leftover ravioli and tortellinis just adds heartiness and comfort for a cold night. Every ingredient in this delicious soup adds character, including the Parmesan cheese rind that infuses the broth with depth and complexity, so don't omit it. Served with Italian Sweet Bread and butter, this meal really is a winner! My husband loved this soup!

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GINA'S TORTELLINI AND BEAN SOUP
serves 8

Leftover tortellini and ravioli with sliced sweet sausages in spaghetti sauce.

3 to 4 Tbsp. olive oil
1/2 large sweet onion, diced
2 stalks celery, diced
2 mini containers diced, cooked carrots, drained
4 garlic cloves, minced
1 (32 oz.) container chicken broth, rotisserie flavor
1 (28 oz.) can peeled and diced tomatoes with juice
1 (15 oz.) can White Northern Beans or cannellini, drained
1 tsp. dried oregano
1 tsp. salt, to taste
1 tsp. ground black pepper
Small sprig fresh rosemary
1/2 tsp. crushed red pepper flakes
2 cups fresh spinach leaves, chopped
4 fresh basil leaves, chopped
Fresh parmesan cheese rind, about 2 inches

In a soup pot, on medium heat, add olive oil and saute onion, and celery until limp, do not brown.

Add the diced carrots and stir together well. Add the garlic and cook 1 more minute.

Pour in the chicken broth, canned tomatoes and the beans and stir well. Add the oregano, salt and pepper, rosemary sprig and crushed red pepper flakes. Stir. Add the spinach and basil and parmesan rind. Raise the heat to medium-high and bring to a boil. Reduce heat to low and simmer, stirring occasionally for about 20 minutes. Discard the rosemary sprig and parmesan rind. Taste soup and adjust seasonings by adding more salt and pepper, if needed.