Tortellini Minestrone

My roommate and I signed up for a Crocheting class. Basically, we’re an old married couple. We have learned how to make a slip knot, do a simple stitch and we just learned how to double crochet.

On Friday, we sat on the couch and watched The O.C. while crocheting. For hours. We’re old. I think we need an intervention. Something with lots of loud music and something that is youthful and lively. Because our youth is slipping away with every.single.stitch.

Making tortellini minestrone is also kind of old-personish, I feel like. Minestrone sounds so official and grown up. However, this is really easy to make and I threw it together in about 10-15 minutes before I went and volunteered at the nursing home.

Tortellini Minestrone
Adapted slightly from My Chic Life

Olive oil
1/2 onion, diced
2 clove garlic, minced
2 stalks celery, chopped
10 baby carrots, chopped
1 can diced tomatoes
1 can kidney beans
1 cup vegetable broth
1 tbsp dried oregano
1 tbsp dried basil
Salt and pepper
1-2 cups tortellini

1. Put a little bit of olive oil in a large pot. Add onions and cook at medium heat for a few minutes or until translucent.
2. Add garlic and cook for 2 more minutes.
3. Add celery and carrots and cook for a couple minutes.
4. Add spices, salt and pepper.
5. Cook for a few minutes and then add tomatoes and veggie stock.
6. Drain kidney beans and add.
7. Simmer for 1 hour and then refrigerate until ready to eat.
8. Cook tortellini and add to soup right before serving.

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