Tortellini and Bean Vegetable Soup
An easy soup filled with cheese tortellini, celery, carrots, tomatoes, and cannellini beans.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 cup each chopped onions, celery, and carrots
- 1 tbsp. minced garlic
- 1 bay leaf
- 5 cups chicken stock
- 1 tsp. dried oregano
- 1 cup canned chopped tomatoes
- ¼ tsp. each kosher salt and pepper
- 2 cups cooked tortellini
- 1 cup cooked cannellini beans
- 2 cups chopped kale, stems removed
- ½ cup shaved parmesan cheese
- ½ cup basil leaves
Instructions
- In a Dutch oven, heat the oil on low heat. Add the onions, carrots, celery, garlic and bay leaf and cook until the vegetables are almost tender, for about ten minutes.
- Add the chicken stock, oregano, tomatoes, and salt and pepper and simmer for ten minutes.
- Add the rest of the ingredients and bring them to a boil. Simmer for a few minutes, remove the bay leaf, and serve while hot.
Nutrition
Calories: 360kcal
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