Friday, November 2, 2012

!5-Minute Soup!

Missy Tippens, here. Bringing you a recipe I stumbled on last week when I was digging through the refrigerator to find something to eat. (I'm so bad about planning beforehand lately that I'm afraid I've turned into a scavenger!)

I found this recipe on the back of a bag of pre-washed and prepared greens. :)

I actually bought them because I'd never had beet greens. The package said they're mild like spinach only sweeter. Who wouldn't like that?!

The soup called for tortellini, and of course, I didn't have any fresh tortellini on hand. You can click the link to see the original recipe. They have other great recipes on their site!

So here's my version of the recipe...

(Adapted to fit Missy's Pantry and without the tortellini)

1 32-ounce box chicken or vegetable broth (I used chicken)
1 cup of water (since I was using dried pasta instead of fresh)
14.5 oz box pasta (I used Penne)
1 can diced tomatoes (with the juice)
1 Tbs. olive oil
2 cloves garlic (I used a teaspoon of jarred, chopped garlic)
1/2 tsp. onion powder
1 bag of chopped, prepared greens

Check out the nutrition on these greens! Mary Curry, I figured you'd be impressed. :)

They're gorgeous in color. Even turned the broth pink!

Put the oil in the pot and add the chopped garlic. Don't burn it! Cook a minute or so.
Add the broth, onion powder and water.
Bring to a boil and pour in dried pasta. Boil 5 minutes.
Add the tomatoes and simmer another 4 or 5 minutes.

Look how yummy it looks already! I started nibbling at this point as the pasta got softer.
Add salt and pepper to taste.

Stir in the greens. You can see they almost overflowed my pot! It takes a few minutes to work them all in.

Simmer another 3 to 4 minutes. It's ready to serve!

Oh, wait! Everything is better with parmesan cheese! Especially if it contains pasta.

A word of advice on leftovers (which you will have--this makes a ton). When I ate the leftovers, it was more like a pasta dish, all the liquid having been absorbed. So you can either add more broth/water in the beginning. Or you can cut back the amount of pasta noodles in the recipe. Or just do like I did and add water before re-heating.




  1. Now, when hyou said beet greens, I was already deciding there was no way I was going to eat whatever it was that was on its way... I was wrong! YUMMY!!!

    Definitely trying this.

  2. I hope you like it, Virginia! I was thinking the cool pink broth might even entice kids to eat it (maybe they won't notice the hunks of green stuff in there). :)

  3. This would be good on a cold day. Definately gonna try this. Thanks!

  4. Bridgett, that's what I thought, too. I made it last week while it was so cold around here. My first pot of soup for the season. :)

  5. I love being called out for greens, Missy!

    Adding greens to just about anything I cook has become almost a mission for me. For some reason, they make the pounds fall off.

    I love your soup recipe. I made a pumpkin apple lentil soup last week and had it everyday for lunch. Yum!

    1. Mary, I hope you'll share it with us soon! How about next Friday??? (hint hint) If you will, please email me!

  6. You make soup like I do, Missy. I usually start with a recipe, but make do with what's in the pantry.

    Although since today is grocery day, I'm putting beet greens and tortellini on my list. Mmmm. Even the leftovers sound good!

  7. Let us know how it tastes with tortellini, Jan!