Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Sunday, January 20, 2013

Tortellini Soup Verdura

This soup is from Food Network magazine and can be made lacto-vegetarian or vegan. I highly recommend the vegan version, because the soup has a very clean look and feel that I think dairy kind of corrupts. BUT, you're the one eating it, so you decide!

1 T. extra-virgin olive oil
1 small onion, diced
3 medium carrots, peeled, halved lengthwise, and sliced
3 stalks celery, sliced
1 t. chopped fresh thyme (or 1/2 t. dried thyme)
2 c. vegetable broth
1 9-oz pkg of vegetarian or vegan (like tofu or mushroom) tortellini or ravioli (You could also just use some sort of small, chunky pasta, but it won't be as "special.")
5 c. fresh baby spinach, washed and roughly chopped
salt and freshly-ground pepper, to taste

Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth and 3 cups water, and increase heat to high. Cover, and bring to a boil, then add tortellini or ravioli. Reduce heat to medium, and simmer until pasta is tender. (See pkg label for approximate cooking time.)

Add the spinach to the soup and cook, stirring, until wilted. Season with salt and pepper to taste.  I use plenty of both!

Serves 4.

NOTE: To made the soup a little heartier, you can add 1 15-oz. can of white beans, Great Northern beans, or navy beans, rinsed and drained.

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