Lunch: Escarole Soup with Tortellini

Ingredients

1 medium head escarole
4 medium plum tomatoes
4 medium carrots
1 large onion
2 tbsp. olive or salad oil
2 can chicken broth
2 tsp. beef-flavor instant bouillon
1/4 tsp. ground black pepper
1 package small tortellini

Instructions

Cut escarole into 2-inch pieces, discarding any tough ribs. Peel, seed, and dice tomatoes. Thinly slice carrots. Chop onion.
In 5-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook carrots and onion until they begin to soften, about 5 minutes. Add escarole and cook, stirring, until wilted. Stir in tomatoes and cook 10 minutes or until vegetables are tender.
Stir in chicken broth, beef-flavor bouillon, pepper, and 5 cups water; over high heat, heat to boiling. Add tortellini and cook 5 minutes longer or until tortellini are tender.

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