Beef and Vegetable Minestrone and Vegetable Tortellini Soup | Heinen's Recipes

Ingredients

• 2 tablespoons of olive oil
• 1 small diced yellow onion
• 4 peeled and medium diced carrots
• 6 medium diced stalks of celery
• 4 finely minced cloves of garlic
• 1 sliced green zucchini
• 2 sliced yellow squash
• 1 pound of trimmed green beans, cut in half
• 2 28-ounce cans of diced tomatoes in juice
• 128 ounces of vegetable stock
• 2 15-ounce cans of dark kidney beans, rinsed
• 2 peeled and medium diced potatoes
• 1 tablespoon of olive oil
• 2 pounds of medium diced beef stew meat
• 1 tablespoon of chopped fresh rosemary
• 1 tablespoon of chopped fresh oregano
• 3 cups of packed baby spinach
• 1 pound of ditalini pasta, boiled and chilled
• Kosher salt and fresh cracked pepper to taste
• 5 cups of packed baby spinach
• 1 tablespoon of chopped fresh thyme
• 20-ounce bag of 4 or 5 cheese tortellini, boiled and chilled