No recipe for this one, as I always just 'wing' it according to what is in the vegetable bin of the refrigerator, the remainder of the soup can be pulled from the pantry shelves.
It's always comforting though, and a great way to use up vegetables (even ones that are a little tired, and might not be good as the star on the dinner plate.)
The method is generally the same, I saute some yellow onion (medium dice) in a little olive oil in the soup pot, add a little fresh chopped garlic if you like. Next come the diced/sliced carrots and celery, allow them to soften in the oil a bit, stirring occasionally.
For this version I simply used Swanson's canned chicken broth, enough to cover the vegetables (you can add water, too), and stir in a 14.5 ounce (or so) can of diced tomatoes with juices, and diced red bell pepper. Bring to a boil, then reduce heat, partially cover and allow to simmer until the carrots are almost tender. I added cut up fresh green beans at the very end of cooking time, allowing them to just cook through. You can add your favorite herbs, as you like.
This is just a loose guideline, you can add whatever vegetables you happen to have on hand, a can of beans such a kidney, canneli, garbanzos, butter beans, etc. go well, too and make the soup more substantial.
I always cook the tortellini separately so it will retain it's shape, and not become mushy ~ then add them to each bowl right before serving up.
It always helps if you have somthing fresh and green to garnish the bowl; minced parsley, chives, or other fresh herbs. This time there were a few leftover slices of a Thyme Baguette I had made earlier, so I cubed them and toasted them until golden on the stovetop in a little olive oil and minced garlic.
I find it a satisfying feeling to clear out the vegetable bins, and utilize the contents for a cozy, comfortable and healthy soup.
Clean vegetable bins, all ready for a fresh supply, so I'm off to the market!