July 09, 2016
Comfort Food, Soups/Stews, Beans,
Pasta, Vegetables, Kale, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Low Fat, Canned Tomatoes, Green Beans more
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"From one of our national supermarkets."
Heat the oil in a large saucepan over medium-high heat and add the onion, garlic and carrot and cook, stirring for 2 minutes or until garlic is fragrant.
Add the stock, tomato and tomato paste and bring to the boil and reduce the heat to medium and simmer, stirring occasionally, for 5 minutes or until soup thicken slightly.
Add the tortellini I to the soup and cook for 5 minutes or until pasta is almost tender and then stir in the beans and peas and cook for 3 minutes or until beans are just tender.
Add three-quarters or the kale and stir to combine and cook for 30 seconds or until kale just wilts.
Divide the soup among serving bowls and top with remaining kale and sprinkle with parmesan to serve.
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I cheated a little on this recipe, I used a packet of pre cut soup vegetables (which had kale in it) although I did add the onion and garlic which was not included in the pack mix. I also used my own roasted tomato's which I had frozen for just this type of recipe. So really nothing was different, it still was as per recipe with the exception of using pre cut vegies!
I used a dried tomato and mozzarella filled tortellini which complimented this type of soup brilliantly.
Such a hearty thick soup with fantastic flavours.
This would be a great soup to use up any of those leftover vegetables in the crisper.
I will be making this again, especially now I know I can buy pre cut vegies! ;-)
Very good -- we used a different type of pasta but otherwise made as directed. Thanks for sharing!