Tortellini Soup with White Beans and Kale
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT35M20 Minutes
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Yield:4 Servings
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 1 cup chopped fresh fennel
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 10 cups chicken or vegetable broth
- 4 cups chopped kale
- 1 (15 ounces) can cannellini beans, rinsed and drained
- 1 (9 ounces) package fresh cheese tortellini
- Grated Parmesan cheese
- 38.34g olive oil
- 1 yellow onion, chopped
- 236.59ml chopped fresh fennel
- 4 garlic cloves, minced
- 4.26g dried thyme
- 2.13g red pepper flakes
- 2365.88ml chicken or vegetable broth
- 946.35ml chopped kale
- 1 (425.24g) can cannellini beans, rinsed and drained
- 1 (255.15g) package fresh cheese tortellini
- Grated Parmesan cheese
Soup for dinner and the whole family is happy! This quick wholesome meal appeals to both the soup and pasta lovers in your home.
Preparation
STEP 1
Heat oil in a large, heavy pot over medium-high heat. Add onion, fennel, garlic, thyme and pepper flakes. Sauté until vegetables are soft, about 10 minutes.
STEP 2
Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted.
STEP 3
Add tortellini. Simmer until pasta is tender, about 5 minutes.
STEP 4
Season to taste with salt and pepper. Garnish each bowl with cheese.
Options
To make soup heartier and richer start recipe with about 1 pound of ground Italian sausage. Brown and crumble in olive oil (reduced to 1 tablespoon), and finish soup with 1 cup of cream.