Rustic Italian Vegetable Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 1/2 teaspoons tsps olive oil
• 1/2 teaspoon olive oil
• 1 1/2 celery ribs, chopped
• 1 medium carrot, chopped
• 1/2 large onion, chopped
• 1 1/2 garlic cloves, minced
• 1/2 bay leaf
• salt & fresh ground pepper
• 1/2 large squash, cubed
• 4 cups chicken stock
• 0.5 (8 ounce) box frozen spinach, thawed and drained
• 4 ounces cheese tortellini
• 8 ounces chicken, cubed
• 0.5 (8 ounce) can tomato sauce
• 0.5 (15 ounce) can red beans, rinsed
• 0.5 (15 ounce) can flat green beans, rinsed
• 2 loaves pita bread
• 1/4 cup parmesan cheese

Recipe

• 1 heat olive oil in a large soup pot over medium-high heat. add celery, carrots, onion, garlic and bay leaf. season it with salt and pepper. cook for about 2-3 minutes and add chicken stock.
• 2 add squash and cook until tender. add spinach and simmer.
• 3 in sauté pan, heat oil and cook chicken at medium-high heat until cooked through. add to soup.
• 4 in pasta pot, cook tortellini according to package directions. drain and add to soup.
• 5 add tomato sauce and both cans of beans to cook through. about 4-5 minutes.
• 6 cut pita into wedges. sprinkle parmesan over evenly. broil until golden brown.
• 7 ladle a portion of soup in a bowl and garnish with some parmesan pita chips.