Tortellini, Greens and Bean Soup

40835
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  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 20 mins

“Tortellini is probably my favorite pasta for soup because the shape is so neat and you get a little bonus with the filling,” says Ken Haedrick.

Ingredients

2tablespoons olive oil
1large onion, chopped
1-- celery stalk, finely chopped
3-- garlic cloves, minced
1teaspoon dried basil
1/2teaspoon salt
2 to 3cups stemmed and chopped spinach or Swiss chard
6cups low-sodium chicken broth
1package (9-ounce) fresh cheese or meat tortellini
1cup canned chickpeas, drained and rinsed
1tablespoon tomato paste
1/4teaspoon Freshly ground black pepper
-- Parmigiano Reggiano cheese (optional)

Instructions

  1. Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic and basil and salt. Cook 5 minutes, stirring frequently.
  2. Add spinach and continue cooking until greens are wilted, 4 to 5 minutes.
  3. Add broth and bring to a boil. Add tortellini, chickpeas, tomato paste and pepper. Return soup to a boil. Reduce heat to medium-low and simmer, partially covered, 5 minutes. Garnish each serving with shaved Parmesan cheese, if desired.

Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).

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