1 8 oz bag of wild rice
1 large onion or 2 shallots, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 6 oz can tomato paste
1 32 oz can fire roasted tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
¼ teaspoon paprika
Dash of cayenne
2 medium zucchini, chopped
1 medium butternut squash, peeled, seeded and chopped
1 quart chicken stock
1 12 oz bag of quality frozen or fresh cheese tortellini
1 16 oz can cannellini beans, drained
Sea salt and freshly ground pepper, to taste
Cook the wild rice according to the package instructions. Drain and set aside.
In a large soup pot sauté the garlic and onions/shallots in the olive oil. When translucent add tomatoes and tomato paste, dried herbs, paprika and cayenne and stir until paste is dissolved. Add zucchini, butternut squash and chicken broth and simmer for about 20 minutes until the squash is cooked. Add the cooked rice, cannellini beans, and cheese tortellini and cook another 5-7 minutes or until the tortellini is cooked through. Add salt and pepper, to taste.
Notes: You can substitute shallots for the onions and use any type of winter squash you have on hand.
Recipe from Ted Wray (Dr. Wray’s son!). The family has been enjoying this hearty soup!