Friday, February 29, 2008

What's In My Fridge III?

We are seriously down to bare bones - my current potential ingredient list includes a container of black olives that smell a bit funky, a frozen pork tenderloin, a couple of different types of leftover cheese, some sad-looking celery and parsley and a smidge of skim milk. I have been determined this week to save money and not hit up the grocery store every day, but its almost time. I'm running out of ideas. Last night might have been my final glory using only items from my kitchen. So, with that, I give you the 3rd installment of What's in my fridge....

Tortellini & Vegetable Soup
Note: this ingredient list is not, by any means, a must-follow. Feel free to delete, add, replace whatever you like. Except maybe the broth, onion and garlic :)

Ingredients
~ 1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
5 carrots, cut into small coins
2 stalks of celery, diced
~ 1 cup frozen corn
~ 1 cup frozen lima beans
1 can cannelini beans, drained and rinsed
2 plum tomatoes, diced
~ 5 small yukon gold potatoes, diced
1 tablespoon fresh thyme (I used whatever I had - a bit of oregano or even basil would be fine too)
~ 1/2 package dried tri-color cheese tortellini (~ 3/4 cup)
~ 6 cups homemade vegetable broth (canned/boxed is fine)
~ 1 cup crushed tomatoes
Kosher salt/freshly ground pepper, to taste

Steps
1. Heat olive oil in a stockpot/dutch oven on medium heat; add garlic and onion and cook until soft. Add the rest of the vegetables as you chop them, stirring each time to combine all ingredients. Add chopped thyme (or other herb).

2. Once all the vegetables & beans have been incorporated, let cook for about 5-7 minutes, until vegetables have released a small amount of their liquid and are looking less raw (real strict directions, eh?)

3. Add broth and crushed tomatoes; bring to a boil and than reduce for a simmer. Cook until vegetables are almost tender. Add dried pasta. Cook until pasta is al dente (with dried tortellini, try one to make sure cheese is cooked through).

4. Add salt and pepper to taste (amount of salt will depend on what type of broth you use). Serve with grated parmesan/romano cheese and some good crusty bread or croutons.

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To see what I whipped up for the first two installments of What's in my fridge?...just click :)

What's in my fridge I - Garlic & Caramelized Onion Potato Parmesan Triangles
What's in my fridge II - Fresh Asian Chicken Salad in Wonton Cups

1 comment:

Katie said...

I don't have this stuf in my fridge but I WANT it in my fridge because this soup looks fabulous!