By Dane Feldman
Photo by Dane Feldman.
Every so often, I like to do a purge of what’s in my refrigerator and freezer. Of course, some of these items have to be thrown away, but many can also be used in soup. Many of my recipes are flexible, but this one is particularly so. I used the frozen leftovers from this roasted vegetable recipe along with a handful of other vegetables nearing the end of their freshness in my refrigerator.
What you’ll need:
2 cups roasted vegetables (recipe in above link)
1 1/2 quarts chicken stock
1/2 zucchini, cubed
6-8 stalks swiss chard, shredded
2 tbsp tomato paste
1 tbsp garlic, chopped
1 tbsp basil, finely chopped
1 tsp adobo seasoning
1 1/2 cups tortellini, cooked
Pecorino Romano cheese
In a large soup pot, saute the garlic in some olive oil. Add the zucchini and swiss chard. When the swiss chard cooks down and begins to wilt, add in the roasted vegetables, adobo, and basil. Stir in the tomato paste and cook for a minute before pouring in the chicken stock.
Bring to a boil and then let simmer for 40 minutes. Add in the cooked pasta to heat up, stir, and pour in bowls. Sprinkle in the cheese to taste and serve.
For more soup recipes, check out yesterday’s Dish + Drink.