A bit of a transition that happens in my brain and in my kitchen. As the pregnancy progresses, I realize that my priorities are moving a little. I used to consider the kitchen "real food" secondary whipping bakery products has always been my first love. I cook for both of us probably 2/3 times a week, and among the remains, eating out, and the command were mostly covered. Lately, though, between the next move and the realization that I will have a "real food" eating baby before I know it, I'm looking more for easy healthy lunches I can whip in no time .
I've had my eye on this soup recipe for a long time and it was only when I realized we had a frozen package tortellini in the freezer that I bit the bullet to do. I whip this delicious soup with the phone to my ear, essentially cooking with one hand on a phone call 10-15 minutes. Yup- this whole thing is done as quickly and is super yummy too! Andy loved it and I felt like a rock star of a woman to have time to "do lunch" when he was serious as easy as cutting a little onion and throw things in a pot.
The first time I stuck to the written recipe, but my own a bit teeny using a mixture of kale and spinach, and adding some beans for some protein. I felt good eat for dinner because it took less time than it would be for my favorite Thai restaurant to offer! I wish to share dinner more quick and easy recipes with you in the coming months (not replace baked goods- do not worry!)
- 1 c. olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- ½ c. dried oregano
- 1 (15 oz) diced tomatoes with juice
- 4 cups low vegetable broth sodium (or chicken broth)
- drained and rinsed ¾ cup white beans (optional)
- 9 oz tortellini, any variety (fresh or frozen)
- 3 cups fresh baby spinach (or kale leaves *)
- Salt and pepper
- grated Parmesan, to serve
- In a large saucepan, heat olive oil over medium-high heat. Add the onions to the pan and cook until slightly soft, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.
- Add oregano, tomatoes, broth and beans in the pot. Bring mixture to a boil.
- Add the tortellini and cook according to the package directions. About a minute before the tortellini is done, add spinach or kale. Remove from fire. Add salt and pepper as desired. Serve with some grated fresh Parmesan.
Recipe adapted from trouble: Annie Eats via Tasty Kitchen