(adapted from The Slow Roasted
Italian)
Ingredients:
2 T olive
oil
2 celery –
diced
¼ lb baby
carrots, diced
½ white
onion, diced
1 red bell
pepper
2 cloves
garlic, minced
3 T fresh
basil, chopped
½ t red
pepper flakes
Salt and
pepper to taste
2 X 14.5 ounce cans of fire roasted diced tomatoes
4 C water
2 C
vegetable broth
10 ounces
cheese tortellini
Method:
Saute the
celery, onions and carrots for a few minutes unit soft, but not brown. Add the
pepper, garlic, basil, red pepper flakes, salt and pepper and those awesome
cans of fire roasted tomatoes. Also the water and broth. Bring to a boil,
reduce the heat to a simmer and cook for about 20 minutes.
Return to a
boil and add the tortellini – cook according to package directions.
From Tracy's Living Cookbook
