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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
1 unit(s)
Kidney Beans
1 unit(s)
Carrot
56 g
Kale, chopped
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
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.
