Creamy Tuscan-Style Tortellini Soup
with Red Kidney Beans and Pepper Pesto
Nothing says comfort like a steaming bowl of creamy and tomato-y tortellini soup. Flourishes of kidney beans, kale and pepper pesto make this soup extra nourishing that even Nonna would approve.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
350 g
Tortellinis au fromage
(Contient: Oeuf, Lait, Blé)
1 pièce(s)
Haricots rouges
1 pièce(s)
Carotte
56 g
Chou frisé, haché
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
¼ tasse(s)
Pesto au poivrons rôtis
(Contient: Lait Peut contenir : Soya, Sulfites)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Soya, Sulfites, Lait, Sésame, Gluten, Oeuf, Poisson, Moutarde, Crustacés, Noix, Blé)
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
½ cs
Huile*
Instructions
- Peel, then halve carrot lengthwise. Cut carrot into 1/8-inch half-moons.
- Drain and rinse beans.
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrots and kale. Cook, stirring occasionally, until carrots begin to soften and kale starts to wilt, 2 min. Season with salt and pepper.
- Add beans, crushed tomatoes, broth concentrate and 3 cups (6 cups) water. Stir to combine. Cover and bring to a boil over high. Cook, stirring occasionally, until carrots are tender, 3-5 min.
In dev: Does the soup need to simmer longer for the carrots to be tender?
- Add tortellini to the pot, then reduce heat to medium. Cook, still covered, stirring occasionally and scraping any browned bits from the bottom of the pot, until tortellini is tender, 2-3 min. Season with salt and pepper, to taste.
- Remove soup from heat, then stir in pepper pesto and half the Parmesan.
- Divide soup between bowls.
- Sprinkle with remaining Parmesan cheese.
