Garden Vegetable Soup with Cheese Tortellini

I make this soup every spring, from store bought veggies, and watch my garden grow into the next batch. Feel free to add a touch of curry paste or miso to change the soup if you like. Another option is to use vegetable or chicken broth in place of the beef broth.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 -2  teaspoon olive oil
• 1  medium green bell pepper, cut into strips
• 1  medium red bell peppers or 1  medium orange bell pepper, cut into strips
• 1  small eggplant, cut into 1/2 inch cubes
• 1  small onion, cut into 16 wedges
• 2  medium tomatoes, cut into wedges
• 1  medium zucchini, chopped medium
• 1  cup  baby peas
• 3 (14 ounce) cans ready-to-serve beef broth (or 2 cans beef broth with 2 cans water)
• 1  dash red wine (optional)
• 1  cup  uncooked  cheese tortellini
• 2  teaspoons  chopped fresh basil or 2  teaspoons oregano or 2  teaspoons tarragon (or a combo of two or three)
• 4  teaspoons tomato paste or 4  teaspoons ketchup
• 5  teaspoons  slivered fresh herbs
• 1⁄4 cup  grated parmesan cheese or 1⁄4 cup  crumbled feta

Directions

1. In a good sized pan or dutch oven heat 1 t.
2. of the oil over medium high heat.
3. Saute the peppers, onions, and eggplant for 4 or 5 minutes, stirring often if not constantly.
4. Add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup.
5. Bring to a boil,reduce heat to a simmer and cover for 5 minutes.
6. Add zucchini and cook another 10 minutes.
7. Ladle into bowls and offer the slivered herbs and cheese at the table.