italian garden soup

[serves 4 + leftovers]

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the stuff:

• 1 tbsp olive oil

• 1 bell pepper, chopped

• 1 onion, chopped

• 1 celery rib, chopped

• 2 garlic cloves, minced

• 2 tomatoes, chopped

• 1 can of beans, drained & rinsed

• 1 cup green beans

• 6-8 cups water

• 1 package tortellini

• 1 bay leaf

• 1 tsp dried thyme

• salt & pepper

• soup base (optional)

the steps:

1. In an appropriately sized soup pot heat the olive oil over medium heat until "shimmering".

2. Add the onion, bell pepper, celery, and a pinch of salt and saute for about 5 minutes - stir often.

3. Add the tomatoes and garlic to the pot and continue cooking for an additional 8-10 minutes - stir occasionally.

4. Add the water, thyme, and bay leaf to the pot and bring to a rapid simmer (no boiling) - simmer for about 15-20 minutes.

5. Add the canned beans, green beans, and reduce the heat to a gentle simmer - continue cooking for about 5 minutes.

6. Add the tortellini, bring the pot back up to a simmer, and continue cooking for about 10 minutes.

7. Take a sample and adjust the flavor with salt and pepper or your favorite soup base.

8. Kill the heat and enjoy.