Day 6 Soupy Saturday

"Let the rain kiss you.  Let the rain beat upon your head with silver liquid drops.  Let the rain sing you a lullaby."
  ~Langston Hughes

Lots of rain in the west and snow in the east! It is a perfect Saturday for soup. Big bowls of steaming vegetables and tortellini! This one cooked in the crock pot so I enjoyed the wonderful aroma of simmering soup with a hint of garlic. I paired the soup with simple bagel chips. Topped it with bits of fresh basil and sprinkled fresh grated Parmsan cheese over the top. Oh, yum. Highly recommend this recipe! And climbing under the covers and listening to the rain.

Crockpot GardenTortellini Soup

 (adapted from the Crockpot Recipe Collection)

1 T. olive oil

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup chopped onion

1/2 cup chopped celery

1 14 oz. can diced tomatoes with basil, garlic and oregano (do not drain)

1 14 oz. can white beans, drained

1 large zucchini chopped

1 cup green beans, cut into small pieces (or go ahead and use frozen, thawed)

32 oz. vegetable or chicken broth

1/4 t. garlic powder

1- 9 oz. pkg. refrigerated cheese-filled tortellini

4 T. fresh basil chopped or torn into small bits

Fresh grated Parmesan cheese

Heat the oil in a skillet and add the peppers, celery and the onions. If using frozen beans and no time to thaw, add them with the peppers and onions. Cook about 5 minutes or a few more if you popped the beans in too! Throw that all in the crock pot and here we go...add tomatoes with juice, white beans, zucchini, green beans (if fresh), broth and garlic. Voila! Cover and cook 7 hrs on low or 4 hrs on high...it can go longer. Add tortellini and cook on high another 30 minutes. Bowl it and sprinkle some basil and cheese over each serving.