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Tortellini Minestrone Soup
8 servings

[ INGREDIENTS ]

Coconut Oil
White Onion
Garlic
Carrots
Celery
Vegetable Stock
Tomato Paste
Tomatoes
Dark Red Kidney Beans
Zucchini
Yellow Squash
Italian Seasoning
Fresh Baby Spinach
Cheese Tortellini
Salt
Black Pepper, to Taste

[ INSTRUCTIONS ]

1. Heat :
   
   2 Tablespoons Coconut Oil;
   in a large stockpot over medium-high heat.
2. Add :
   
   1 Medium White Onion, Diced;
   and sauté for 3 minutes, stirring occasionally.
3. Add :
   
   3 Garlic Cloves, Minced;
   2 Carrots, Peeled and Diced;
   2 Stalks Celery, Diced;
   and continue sautéing for 5 more minutes, stirring occasionally.
4. Add :
   
   4 Cups Vegetable Stock;
   1/4 Cup Tomato Paste;
   4 Cups of Fresh Chopped Tomatoes;
   1 (15 Ounce) Can Organic Dark Red Kidney Beans;
   1 Zucchini, Diced;
   1 Yellow Squash, Diced;
   1 Teaspoon Italian Seasoning;
   and stir until combined.
5. Bring the mixture to a simmer.
6. Then reduce heat to medium-low, cover, and simmer for 10 minutes to let all of those good flavors meld together.
7. Stir in :
   
   2 Handfuls Fresh Baby Spinach;
   1 ( 10 ounce ) Package of Refrigerated Cheese Tortellini;
   and cook according to package instructions until al dente (usually about 5 to 6 minutes).
8. Taste, and season the soup with :
   
   Salt, to Taste;
   Black Pepper, to Taste;.

::: View the original recipe for Tortellini Minestrone Soup at gimmesomeoven.com