Healthy Home-Healthy Earth-Healthy Life.

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We’re launching a new blog series here at Nimbus Eco this week in honor of Earth Day this Sunday. Our Healthy Home-Earth-Life blog will be written by different members of our team each month and explore all the earth friendly habits, tools and ideas that ultimately work together for the good of the earth, your home and YOU!

What better way to launch our series: Healthy Life – Healthy Home – Healthy Earth, than with a healthy, simple, delicious soup recipe you can make at home in a jiffy? No need to drive anywhere, and no take-out packaging to add to the trash. Plus, while the soup simmers, you’ll have time to help with homework, throw the Frisbee to Fido, or sit back and enjoy the view of the spring flowers from your own patio – imagine that?

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We love this recipe because it’s packed with vegetables you can swap out by season. This soup is light and yummy on it’s own for a warm, simple evening supper. Add some crusty bread and extra parmesan cheese over the top and it’s hearty enough to take the chill off of a cold night.
Snap a picture of the recipe with your phone, or take a screen grab. Then next time you’re at the market you can check the pic and purchase the ingredients. No planning needed.

The recipe only takes about 20 minutes to put together and can simmer until the tortellini is done, or cook a little while and thicken up. You choose.
Pack up the leftovers into mason jars, pop them in the freezer and you have lunch or dinner for another day. Don’t you just love it?

Spring Vegetable and Tortellini Soup

1. In a large pot, heat the olive oil. Add the onion and bell pepper and cook over medium heat, stirring often until softened.

2. Add the zucchini and carrots and continue cooking until the vegetables are tender-about 5 minutes. Season with oregano, salt and pepper.

 

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3. Stir in the broth, water, tomatoes and tomato sauce. Bring to a boil.

4. Stir in the asparagus and broccoli florets. Say yum.

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5. Add the refrigerated tortellini and cook until the tortellini is tender. Almost done! Your soup should start looking like this.

tortellini_cooked
6. Ladle into bowls and sprinkle with Parmesan cheese. Enjoy!

soup 2

The full recipe follows.

Spring Vegetable and Tortellini Soup

2      T. Olive Oil
1       med. Onion, chopped
1       Green Bell Pepper, coarsely chopped

1 med. Zucchini, cut into bite size chunks
1 med. Carrot, Unpeeled, scrubbed, cut in half lengthwise and sliced
1/2 tsp. Dried Oregano
Salt and Pepper to taste

4 c. Chicken or vegetable broth
1 c. Water
1 -14 oz. can Tomatoes, diced
1 – 8 oz. can Tomato Sauce

1 – 16 oz. pkg. Cheese Tortellini
6-8 Stalks Asparagus, cut into 1-inch pieces
1 c. Broccoli florets cut into bite size pieces

Grated Parmesan Cheese

1. In a large pot, heat the olive oil. Add the onion and bell pepper and cook over medium heat, stirring often until softened.
2. Add the zucchini and carrots continue cooking until the vegetables are tender about 5 minutes.
3. Stir in the seasonings, Chicken broth, water, tomatoes and tomato sauce. Bring to a boil.
4. Stir in the tortellini, asparagus and broccoli florets.
5. Cook until the tortellini is done, about 20 minutes.
6. Ladle into bowls and sprinkle with Parmesan cheese.
Add additional  broth as needed for desired thickness.