In the Kitchen with Joanna Gaines/Spinach Tortellini Soup And Chocolate Chip Cookies

magnolia.com

Emily Abry Barre

from Magnolia Table, Volume 2 | Makes 6 servings Soup-PREP: 15 minutes COOK: 20 minutes COOL: none

subheading: For the soup:

1 tablespoon unsalted butter

1⁄2 medium onion, cut into medium dice

1 tablespoon minced garlic

6 cups (1 1⁄2 quarts) chicken broth

One 14.5-ounce can diced fire-roasted tomatoes 1⁄2 teaspoon Italian seasoning

One 9-ounce package cheese tortellini

One 14.5-ounce can cannellini beans,

rinsed well and drained

6 cups baby spinach

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

Kosher salt and freshly ground black pepper Juice of 1⁄2 lemon

1 cup shaved Parmesan cheese (about 4 ounces) 1 loaf French bread, for serving

subheading: For the cookies:

2 ½ cups all-purpose flour

1 heaping teaspoon baking soda

½ teaspoon sea salt

8 tablespoons (1 stick) unsalted butter, at room temperature

2 cups packed light brown sugar

2 large eggs

1 ½ teaspoons pure vanilla extract

1 ½ cups semisweet chocolate chips (see Tip)

Note: Ingredients may have been altered from the original.

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