Rustic Italian Vegetable Soup - cooking recipe

Ingredients

1 1/2 teaspoons tsps olive oil
1/2 teaspoon olive oil
1 1/2 celery ribs, chopped
1 medium carrot, chopped
1/2 large onion, chopped
1 1/2 garlic cloves, minced
1/2 bay leaf
salt & fresh ground pepper
1/2 large squash, cubed
4 cups chicken stock
0.5 (8 ounce) box frozen spinach, thawed and drained
4 ounces cheese tortellini
8 ounces chicken, cubed
0.5 (8 ounce) can tomato sauce
0.5 (15 ounce) can red beans, rinsed
0.5 (15 ounce) can flat green beans, rinsed
Garnish
2 loaves pita bread
1/4 cup parmesan cheese

Preparation

Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
Add squash and cook until tender. Add spinach and simmer.
In saute pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
In pasta pot, cook tortellini according to package directions. Drain and add to soup.
Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.