Tomato Garlic Soup with Escarole and Tortellini
/8 cups vegetable stock (or 8 cups water and 2 bouillon cubes)
3 Tbsp minced garlic
2 Tbsp olive oil
sage, thyme, parsley, salt, and pepper to taste
2 cups undrained canned tomatoes (or 4 medium fresh tomatoes)
9 ounces fresh or frozen cheese-filled tortellini
1 cup chopped escarole
grated Parmesan cheese
In a sauce pan, saute garlic in olive oil. When garlic is tender and golden, add it to the veggie stock. Add seasonings to taste. Bring garlic broth to a simmer. While the broth heats, chop the tomatoes. Add the tomatoes to the broth, return it to a boil, and simmer for 10-15 minutes.
In a separate pot, cook the tortellini in boiling water until al dente--about 4 minutes. Drain.
Add chopped greens to broth and simer for 2-3 minutes, until wilted.
When ready to serve, place tortellini in individual serving bowls and ladle the soup over them. Serve topped with grated cheese and chopped parsley. Serves 6-8
From: Moosewood Restaurant Cooks at Home