Tortellini Soup with Beans and Chard

Categories: dinner, soup

Ingredients

• 2 tbsp. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp. tomato paste
• 1/2 tsp. red pepper flakes
• 2 quarts low-sodium broth (veggie or chicken)
• 1 (15 oz.) can diced tomatoes, or 2-3 tomatoes, seeded and diced
• 1 (15 oz.) can cannelini beans, drained and rinsed (or 11/2 cups cooked white beans)
• 2 tsp. herbes de Provence or Italian seasoning
• 1 bay leaf
• 1 Parmesan rind (optional)
• Salt and pepper
• 9 oz. fresh whole wheat cheese tortellini (or 6 oz. dried)
• 1 bunch Swiss chard (or other leafy green)
• Freshly grated Parmesan, to finish

Directions

1. In a Dutch oven or large stockpot, heat the olive oil over medium-high heat. Add the onion to the pan and sauté until just tender, 5-6 minutes. Stir in the garlic, tomato paste, and red pepper flakes, and sauté 1 minute more until fragrant. Stir in the broth, tomatoes, beans, herbs and Parmesan rind. Season to taste with salt and pepper. Bring to a boil, reduce the heat to a simmer and let simmer 30 minutes.

2. Stir in the tortellini and chard. Continue to simmer until the tortellini is cooked through, according to the package directions. (If using a firm green such as kale, add it a few minutes prior to the tortellini to be sure it is completely cooked.) Ladle the soup into serving bowls and top with freshly grated Parmesan.

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