Wednesday, November 4, 2009

Farmer's Market Soup

Last night turned out to be one of those evenings where everything takes twice as long, and you stop and get dinner out! Thank goodness for Panera right down the street. We had dinner there and I brought home dinner to the older boys.

Tonight, I wanted to use up all the vegetables we got at the Farmer's Market, so I made the soup I had planned for last night. Since we all had BLTs for lunch today, and the weather got rather blustery and cold this afternoon, I got a craving for a yummy melty cheese sandwich. I went over to Whole Foods and grabbed some brie. Voila! Brie and heirloom tomato grilled sandwiches and Farmer's Market soup!

Here's what I added for our soup
2 boxes free range chicken broth
(32 oz. each)
1 zucchini cut into small pieces
3 leeks cleaned and sliced
1 head cauliflower cut into small pieces
1 large can stewed tomatoes (my favorite is muir glen)
2 bay leaves
1 sprig rosemary, leaves removed
pinch of salt
dash of pepper

4 handfuls cheese tortellini

Add all ingredients to the pot and allow to simmer for at least 30 minutes.

Before serving, add tortellini and cook for another 5 minutes.

This recipe made a ton of soup! We have enough for another meal next week. I meant to cook the tortellini in a separate pot and just add it when I served it, but I was busy at that point and just threw it in. When I defrost it for next week, I will have to add some more broth.

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