Ingredients
- Organic extra virgin Olive Oi,
- 1 large stalk of celery, chopped
- 1 large carrot, thinly sliced
- 1 cup fresh or frozen cut green beans
- 1 small onion, chopped
- 2-3 cloves of garlic, minced
- 16 oz approx. fresh or jarred tomatoes, chopped
- 1 quart approx. chicken bone broth
- 1/2 tsp dried basil
- few grinds of black peppercorn
- 1 bay leaf
- 1 9 oz package organic tortellini or raviolis
- 1 can white kidney beans (cannellini beans)
Instructions
Heat oil in a dutch oven or large skillet over medium heat. Add celery and onion, sauté briefly. Add garlic, cook for one minute or less, stirring.
Add tomatoes and any liquid, breaking them up with spoon, then add broth, basil, pepper, bay leaf, and a 1/2 cup of water. Increase heat to high and bring to boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
Stir in remaining ingredients. Increase heat to high and bring to a boil. Reduce heat to low and simmer for 10 minutes or until tortellini/ravioli are tender and cooked through.
Discard bay leaf.
If you can find good organic tortellini –let me know! I can find organic ravioli but not tortellini, this dish is traditionally made with tortellini –however the raviolis work good too.