Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, thinly sliced
- 2 small carrots, peeled and finely chopped
- 4 cups vegetable stock (1 litre)
- 1 can (400 grams) diced tomatoes
- 2 tablespoon tomato paste
- 250 grams tortellini pasta (spinach and ricotta tortellini)
- 100 grams green string beans (trimmed and cut diagonally into 5 cm lengths)
- 120 grams frozen green peas (1 cup)
- 120 grams baby kale
- 2 tablespoon parmesan cheese, finely grated (or vegetarian hard cheese)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: Add three-quarters or the kale and stir to combine and cook for 30 seconds or until kale just wilts.
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Step 5: Divide the soup among serving bowls and top with remaining kale and sprinkle with parmesan to serve.
We hope you enjoy this recipe!
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