Tortellini, Greens and Bean Soup
- 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
- 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).
Nutritional Info *per serving
- Calories 240
- Glycemic Load 0
- Fat 8g
- Saturated Fat 2g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 4g
- Cholesterol 20mg
- Sodium 660mg
- Potassium 190mg
- Carbohydrate 31g
- Fiber 3g
- Sugars 3g
- Protein 10g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 10%
- Calcium 10%
- Iron 10%
