Tortellini, Greens and Bean Soup
- Yield 6 servings
- Prep 5 mins
- Cook 20 mins
This "soup" with greens and tortellini is more like a brothy pasta main dish.
“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.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 -- celery stalk, finely chopped
- 3 -- garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 2 to 3 cups stemmed and chopped spinach or Swiss chard
- 6 cups low-sodium chicken broth
- 1 package (9-ounce) fresh cheese or meat tortellini
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 1/4 teaspoon Freshly ground black pepper
- -- Parmigiano Reggiano cheese (optional)
- Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic and basil and salt. Cook 5 minutes, stirring frequently.
- Add spinach and continue cooking until greens are wilted, 4 to 5 minutes.
- 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).