Italian Trio Soup

This year Superbowl Sunday fell on a cold and snowy day for us Denverites. It was the perfect backdrop for a half-day TV extravaganza. It would have been easy to sit for four hours with bowls of sugary, salty snacks. But instead, I used half time to whip up a healthy, hearty soup. The “trio” in this Italian soup refers to a blend of vegetables, beans and pasta. But you could easily substitute chicken sausage for beans or elbow macaroni for tortellini. Try this, or your own combination, and let me know what you think.

Yields: 4 servings

2 T extra virgin olive oil
½ sweet white or yellow onion, chopped
3 cloves garlic, finely chopped
3 carrots, coarsely chopped
1 yellow bell pepper, coarsely chopped
5 C organic, low-sodium chicken broth
1 6-oz can tomato paste
1 t dried oregano
1 small bay leaf
2 t kosher salt
½ t black pepper
12 oz frozen whole wheat cheese ravioli or tortellini (I like Rosetto brand)
1 15-oz can butter beans, rinsed and drained
Freshly grated parmesan

Heat the oil in a large Dutch oven (or other heavy-bottom cookware) over medium low heat. Add the onions and sauté until translucent (about 2 to 3 minutes). Add the garlic and carrots and sauté 3 minutes. Add pepper and cook vegetable mixture until carrots and peppers are slightly softened, about 5 to 7 minutes. Add chicken broth, tomato paste and seasonings and bring liquid to a low simmer over medium high heat. Add the pasta and simmer for about 3 to 5 minutes, or until the pasta floats to the top (do not allow the soup to boil). Reduce heat to low and gently stir in the beans; let sit for a few minutes before serving. Serve with freshly grated parmesan and crusty bread.