I don't know if I am really self absorbed enough to be a blogger, actually I am. I read blogs on a daily basis mostly to get good ideas of how to use up stuff in my fridge. If the author is too whiny or trying to pitch stuff to me, I just skip the post and write down what I need to know. Most of the recipes I use can be found in two recipe books that I use everyday: 1001 Low-Fat Vegetarian Recipes by Sue Spitler and Fresh from the Vegetarian Slow Cooker by Robin Robertson.
My main concern about blogging is plagiarism. The main question I ask myself is: if I give proper citation to the author, am I still liable to fines and other legal action? My gut is saying I am accountable. So, I am going to give this a shot and try to site my source properly.
I love this soup. It's easy, cheap, and can be thrown into the slow cooker for 3 hours on high or 4-5 on low. I put in a can of Great Northern beans to add protein, drained and rinsed really well, but you can add shredded chicken if you choose.
Spinach and Tortellini Soup*
Serves 4.
2 chopped carrots
1/2 medium chopped onion
2 minced garlic cloves
1 t basil
5 c vegetable or chicken stock
1 package tomato and cheese tortellini**
3 c torn spinach leaves, 1 10 ounce package of frozen is fine too.
2-3 t lemon juice
1/4 t ground nutmeg
1/8 t pepper
15 ounce can white beans, optional***
Saute your onion and garlic in a stock pot, or sweat them with a little oil on high in the slow cooker.
Add your carrots, spinach, beans, spices, and stock. I added the lemon juice towards the end of cooking to make sure the flavor wasn't diluted. Cook your pasta in a separate pot according to the package directions, salt and oil for seasoning to the water and don't throw out the water or rinse the pasta (You loose a lot of nutrients if you throw out the cooking water, or at least that's what Jamie Oliver says.). Let the soup cook on the stove for about 30 minutes, or see the paragraph for the slow cooker times. Good, quick, easy, and enjoy.
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*Sue Spitler, 1,001 Low-Fat Vegetarian Recipes, 2nd ed., (Chicago: Surrey Books, Inc., 2000), 106.
**I have never been able to find this type of pasta in a grocery store. I just figured out how to make gnocchi and may be brave enough one day to make my own tortellini, but until then I'm substituting it with store brand tortellini (you choose the type and flavor), bow tie pasta, or rotini. I cut up about 3 tablespoons of regular old sun-dried tomatoes and throw them into the soup to get the flavor. I then garnish the soup with grated parmesan or asagio cheese. I don't add the pasta to the soup when storing it. The pasta breaks down and doesn't hold the pasta shape. I usually cook enough for each portion, about 2 tablespoons per bowl if your using macaroni or quarter size if it's spaghetti. It sounds picky, and it is, but I love the way pasta tastes when it is fresh.
***If you use dry beans, use 1 cup; I quick soak them with enough water about 2 inches above the beans. I bring the beans to a rolling boil for 10 minutes. Then, I turn off the heat and drain the beans. I put the beans into the slow cooker with the soup. I usually cook the beans ahead of time, but if you cook them with the soup the cook time will be about 6-8 hours or longer if the beans feel gritty. I would add the spinach midway or towards the end of the cooking if you use dry beans. Spinach cooks really quickly, if it's fresh.
