Cheese Tortillini Soup

A light soup that is reminiscent of Italian wedding, but with much less work and calories. Make it vegetarian by using vegetable broth, and make it gluten free by using gluten free tortellini and omitting the parmesan.

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1/2 bag of frozen cheese tortellini

1/4 cup of white wine

1 box of chicken broth or vegetable broth

1 cup of cooked lentils or canned chickpeas, mixed beans, or Romano beans, drained

2 tablespoon of olive or grape seed oil

1 tablespoon of butter

2 cups of mixed fresh chopped vegetables, such as mushrooms, cauliflower, swiss chard, spinach, carrots, turnip, zucchini, or parsnips

1 stalk of celery, diced

1 onion, minced

1 clove of garlic, minced

1/2 can of stewed or chopped tomatoes, drained

2 teaspoons of thyme

1 teaspoon of dried basil

1 teaspoon of oregano

1 teaspoon of lemon juice

salt and pepper to taste

1/4 cup of grated Parmesan

Heat oil and butter and saute onions until soft and add celery and saute for another few minutes.

Add vegetables, herbs, and salt, and pepper and saute for 5 -7 minutes or until vegetables start to show some colour and soften a little.

Add garlic and beans and cook for another minute. Add wine and lemon juice and cook  until wine somewhat evaporated  3-5 minutes).

Add chicken stock and simmer, covered for 20 min.

Remove lid and simmer, uncovered for another 20 min. Add tortellini, simmer for another 5 min, and serve with grated parmesan on top.

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