Ingredients

The following ingredients have 4 Servings
  • 1 large shallot
  • 1 leek (about .5 lb)
  • .3 lb yellow squash
  • .3 lb green beans
  • .3 lb shiitake mushrooms
  • 3 large garlic cloves
  • 1 lb refrigerated tortellini
  • 25-30 oz vegetable (or chicken broth)
  • 1 1/2 tsp dry thyme
  • Salt
  • Fresh cracked black peppercorns

Instruction

  • Preheat a large pot over medium heat.
  • Add some vegetable oil for cooking the veggies.
  • Wash and slice shallot, leek (just the white part, discarding the green leaves) and shiitake mushrooms. Wash and chop green beans into about 1-inch pieces.
  • Wash and dice yellow squash.
  • Saute shallots and leek until flagrant. Add mushrooms and saute until softened. Add green beans and squash. Cook, stirring often, for 5-7 minutes.
  • Smash garlic cloves and dice them. Add garlic to the pot. Saute until fragrant.
  • Add vegetable broth and bring to boil.
  • Add tortellini, thyme, salt and a good amount of fresh cracked black peppercorns (to taste). Cook until tortellini is done.
  • Serve right away, nice and hot.