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white bean, tortellini and kale soup recipe

Written on Wednesday, August 24, 2016 | 8:59:00 AM

Serves : 4 - 8 servings 

Ingredients : 
- 1 tbsp (15 ml) extra virgin olive oil
- 1 small white onion, finely chopped
- 2 medium carrots, chopped
- 2 cloves garlic, finely chopped
- 2 (15-oz [425-g]) cans cannellini beans, rinsed and drained
- 7 cups (1.6 L) vegetable broth (low-sodium, if desired)
- 1 (14½-oz [410-g]) can fire-roasted diced tomatoes with juice
- 4 cups (120 g) Tuscan kale (a.k.a. black or dinosaur kale), about 1 bunch, stems removed, leaves chopped
- 9 oz (255 g) fresh, frozen or dried cheese tortellini
- ½ cup (35 g) Parmesan cheese, freshly grated, to garnish

Preparation Method :
1) In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots and garlic and cook until the vegetables are soft, about 5 minutes, stirring occasionally.

2) Add in the beans, broth and diced tomatoes with juice bring to a boil over medium-high heat. Reduce heat to a simmer, add in the kale and tortellini and cook until tortellini is just tender, about 5–6 minutes.

3) Season with pepper and serve. Top with Parmesan cheese.


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