Tortellini And Zucchini Bean Soup Recipe

Name: Tortellini and Zucchini Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 100 g Garlic - Single Clove; 250 g Zucchini Yellow; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 100 g Catch Sprinklers - Iodized Table Salt; 50 g On1Y Black Peppercorns With Grinder; 35 g On1Y Grinder Italian Seasoning Flakes; 100 g Habanero Hot Sauce; 825 g Royal Grove Tomato Puree; 400G Chtoura Foods Boiled Chickpeas In Brine

Fusion cuisine

Tortellini and Zucchini Bean Soup recipe

About this recipe

A hearty and flavorful soup featuring fresh cheese tortellini, zucchini, and white beans in a savory tomato broth. Perfect for a comforting dinner that is both kosher and vegetarian-friendly.

Ingredients

100 g Garlic - Single Clove
250 g Zucchini Yellow
200 g Hydroponic Sweet Bell Pepper (Cocktail)
100 g Catch Sprinklers - Iodized Table Salt
50 g On1Y Black Peppercorns With Grinder
35 g On1Y Grinder Italian Seasoning Flakes
100 g Habanero Hot Sauce
825 g Royal Grove Tomato Puree
400G Chtoura Foods Boiled Chickpeas In Brine

Instructions

1. In a large soup pot, combine 28 ounces of canned diced tomatoes, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 2 minced garlic cloves, and 1 teaspoon of Italian seasoning. Bring the mixture to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld together.
3. Add 1 medium zucchini sliced into half-moons, 1 can (15 ounces) of boiled chickpeas (drained and rinsed), and 1/4 teaspoon of habanero hot sauce to the pot. Stir well to combine.
4. Increase the heat to medium-high and bring the soup back to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for another 10 minutes, or until the vegetables are tender.
5. Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve hot and enjoy your comforting bowl of zucchini chickpea soup.