Ok, so today wasn’t really a monsoon, but try telling anyone in San Diego that! We are not used to this rain, and we are certainly getting a lot of it. After driving past two fallen trees and coming home to a blown down fence, all I wanted for dinner was a warming bowl of soup.
I had minestrone in mind when I was doing my shopping this weekend, and here’s what I came up with (forgive my lack of measurements, but this is the kind of think you can throw together with whatever is in your fridge):
- chopped carrots, onions, celery, bell pepper
- 1 clove garlic
- 1 sprig rosemary
- 1 bay leaf
- 14 oz can of tomatoes
- can of white beans
- 4 cups of turkey broth
- 1 parmesan cheese rind
- 2 cups cheese tortelinni
- salt, pepper, and a dash of red pepper
- 3 leaves of kale, sliced
Saute chopped veggies until translucent. Add garlic. Add rosemary and bay leaf. Add tomatoes, beans, and turkey broth. Bring to a boil. Add parmesan cheese rind and tortelinni. Turn heat to low and simmer until tortellini float to the top. Add strips of kale and simmer a few minutes more, until tender. Season to taste. Serve it up with crusty bread or seasoned croutons and enjoy!