Description

There is still enough cold weather ahead to enjoy this wonderfully creamy, delicious soup. It is full of veggies, chunks of ham and pillows of cheesy tortellini. Serve with a crusty bread and a salad.

Ingredients

• 3-4 T. butter
• 2 T. olive oil
• ½ large onion, chopped
• 2 carrots, thinly sliced
• 2 stalks celery, chopped
• 5 garlic cloves, minced
• 1/3 c. flour
• 6 c. chicken stock/broth, divided
• 2 T. cornstarch
• 2 c. ham, cooked and cut into cubes
• 15 oz. canned cannellini beans, rinsed and drained
• 1 T. Dijon mustard
• 1 t. dried parsley or 1 T. fresh diced parsley
• 2 bay leaves
• 1/2 t. dried oregano
• 1/2 t. dried thyme
• 1/2 t. ground cumin
• 1/4 t. freshly ground black pepper
• 1 T. chicken bouillon
• 1/4 t. crushed red pepper flakes, optional
• 16 oz. uncooked refrigerated cheese tortellini
• 2-3 c. half and half
• fresh parsley, for garnish, if desired
• Parmesan cheese, if desired
• 6-8 servings

Steps

1. Wash vegetables; chop celery and onion; thinly slice the carrots; peel the garlic and mince.
2. Melt butter in olive oil in a a large soup pot over medium-high heat. Add onions; saute 2 minutes; add carrots and celery; cook, while stirring, 3 minutes. Add garlic; saute 30 seconds. Sprinkle in flour; cook, stirring constantly 3 minutes. The consistency will be thick.
3. Turn heat to low; gradually stir in 5 ½ c. chicken stock/broth.