Cheese tortellini, navy beans, kale and tomatoes makes a simple and full flavour mid-week soup
Course: Soups and Stews
Keyword: blackbeans, kale, tortellini
Author: Trish | The In Fine Balance Food Blog
1teaspoonof olive oil
4ribs celerythinly sliced
14ozcan of flavoured diced tomatoes – Cracked Black Pepper and Roasted Garlic
28ozcan of no salt added diced tomatoes
1 19ozcan of navy beans or other white beansrinsed and drained
1litre box of vegetable bothor 4 cups of water
5cupssliced kale or other greens – escarole or spinach
1350g package of cheese tortellini
parmesan cheese as desiredoptional
Cook tortellini according to package directions.
Meanwhile, in a large pot over medium heat, sauté celery in olive oil until just slightly tender about 5 minutes. Add tomatoes, broth, beans,water and greens (unless using spinach – if using spinach add at the very end with the pasta, and then just stir until it wilts). Increase heat to high and bring to a boil. Remove from heat.
Drain pasta and stir into soup. Serve.
Use a flavourful canned diced tomato – in this case, I used “Crack Black Pepper and Roasted Garlic” diced tomatoes plus a large can of no salt added diced tomatoes. No need for onions or garlic. It's all in the tomatoes! Use your favourite flavoured or diced tomato variety.While the liquid cooks and comes to a boil with the veggies, cook the tortellini in a separate pot. Talk about multi-tasking. This also keeps the soup from getting too thick from the pasta starch.