Reader Jeannine Ferrara, school counselor at St. Jude the Apostle School, Atlanta, sent in this recipe with a story: “During school admissions testing, I make lunch for the teachers and staff who come in on two Saturdays in February and evaluate potential students. One of the teachers is a vegetarian and one of the student helpers (my daughter) is a picky eater. This soup has become ‘Testing Day Soup,’ and it has been served for the last seven years with one unsuccessful exception. One Saturday, I made chili, and a riot almost broke out! I promised to never deviate again from this recipe. I serve it with a green salad and brownies—it is simple to make and a guaranteed crowd pleaser!”

She added that the recipe came from a Lenten cookbook created in 2005 by the Spiritual Life Committee moms at the school. The original recipe was submitted by Sabine Savoie.

1 tablespoon olive oil
1 9-oz. pack of fresh three-cheese tortellini
2 celery stalks, chopped
2 carrots, chopped or sliced
1 medium onion, chopped
1 large (28-oz.) can crushed tomatoes
2 32-oz. boxes organic vegetable broth
1 can cannellini beans, rinsed
1 6-oz bag fresh spinach, torn

Directions:

Sauté celery, carrot and onion in olive oil, until soft. Place cooked vegetables in crockpot, and add broth, tomatoes, beans, spinach and tortellini. Heat until ready to eat! (Jeannine said, “It is about three hours from the time I put everything in the crockpot and the time we eat!”)