Spoon Love...Best Shot Monday, Veggie Recipe, and Pink!

It's all about Spoons here today..And for the recipe for a delicious, spoon-licking good soup...(so easy you can have it on the table in 25 minutes):

Tortellini Tomato Spinach Soup (adapted from Kathleen Daelemans)

1 tablespoon olive oil
1 cup chopped onions (about 1 small onion)
1 garlic clove, minced
4-6 cups vegetable broth
1 (14 ounce) can whole tomatoes, coarsely chopped
1 (9 ounce) package fresh tortellini or dried tortellini
kosher salt
cracked black pepper

oregano

basil
10 ounces fresh spinach or frozen spinach, defrosted and chopped

1 can of chickpeas, rinsed and drained
1/4 cup freshly grated parmesan cheese (optional)

In a soup pot, heat olive oil over medium high heat.
Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
Add broth and tomatoes, turn heat up to high, and bring to a boil.
Add the tortellini and cook according to package instructions.
When tortellini is almost done, add chickpeas, spinach, basil & oregano and taste, adjusting seasonings with salt, pepper.
Serve immediately.
Garnish each serving with a sprinkling of Parmesan.

This is one of those fabulous recipes for which I can have every single ingredient hidden away in the pantry, pull it out, and make it in literally a half hour. I keep the chopped onions frozen to make it even faster. If you don't have whole tomatoes, you can use the chopped canned ones, and I once used stewed tomatoes in a pinch. All good. Seasonings to your family's liking.

Happy World Vegetarian Day!Oh, and by the way -- I'm PINK for October! (see the badge on the right) It's a little much for me, but I'll get used to it...Pink for Breast Cancer Awareness, by the way, in case you've been living under a rock for the last 5 years:-) Thanks to Rocks in My Dryer for her link.