2-3 cups fresh or frozen broth
1 cup tortellini
2 handfuls of mixed, garden fresh produce
A couple leaves of fresh herbs such as mint, basil, Italian parsley, all coarsely sliced
juice from 1/2 lemon
salt and pepper to taste
for the garnish
Finely chopped mixture of mint, basil, and parsley.
Parmesan cheese, grated
In large sauce pan, heat broth to simmer.
Drop in tortellini and cover.
After 3-4 minutes or when just cooked, add the mixed garden fresh produce.
Return broth to simmer and turn heat off.
Stir in most of herbs, reserving those set aside for garnish.
Add lemon juice, and salt and pepper if desired.
Ladle into warm bowls, finish with grated parmesan, a drizzle of live oil, and finely hopped herbs.
Great examples of mixed, garden include yellow squash, broccoli, bok choy, snap peas, green and yellow beans, eggplant, etc.
Be sure to use real broth for this, the powdered or cubed concentrates will not provide the fresh and full flavor necessary for this soup.