Tortellini Minestrone Soup

• Produce

  • 1 1/2 cup Baby arugula
  • 2 Carrots, medium thin
  • 2 cloves Garlic
  • 1 can Kidney beans
  • 1 Sweet onion, Medium
  • 1 can Tomatoes with basil

• Canned Goods

  • 6 cup Chicken broth, low-sodium

• Pasta & Grains

  • 1 pkg. Refrigerated 3-cheese tortellini pasta

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1/8 tsp Red pepper flakes, cracked

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese

Found on lemontreedwelling.com

Description

Ingredients

• 3 Tbsp. extra virgin olive oil
• 1 medium sweet onion, diced
• 2 medium carrots, sliced thin
• 2 cloves garlic, minced
• ½ tsp. kosher salt, divided
• ⅛ tsp. black pepper
• ⅛ tsp. cracked red pepper flakes
• 6 c. low-sodium chicken broth
• 1 can kidney beans, drained
• 1 can (15 oz.) diced tomatoes with basil, garlic, and oregano, undrained
• ¼ c. finely grated Parmesan cheese (or more to taste)
• 1 pkg. (9 oz.) refrigerated 3-cheese tortellini pasta
• 1½ c. baby arugula

Directions

• Heat the olive oil in a large pot over medium-high heat.
• Add onion, carrots, garlic, ¼ tsp. salt, black pepper, and red pepper flakes.
• Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
• Pour in the chicken broth, along with the diced tomatoes and the remaining ¼ tsp. salt.
• Bring to a boil; add kidney beans and tortellini and reduce heat to a medium simmer.
• Cook 8-9 minutes or until pasta is tender.
• Stir in Parmesan and arugula and allow greens to wilt.
• Ladle into bowls and sprinkle with additional Parmesan, if desired.