A hearty vegetarian tortellini minestrone filled with vegetables and chickpeas.
Yield: 6 servings
Ingredients
3 tablespoons olive oil
1 large onion, peeled and chopped
4 garlic cloves, minced
3 carrots, peeled and chopped
1 lb zucchini, chopped
1 potato, peeled and chopped
4 cups vegetable broth
1 15 oz. can of cooked chickpeas, drained
1 28 oz. can of peeled San Marzano tomatoes, with juice
Salt, to taste
1 bunch of kale, leaves chopped
28 oz package frozen tortellini
Grated parmesan cheese and red pepper flakes for garnish
Instructions
Heat olive oil in a large pot over medium high heat. Add the onion and garlic. Saute until softened, about 4 minutes. Add in the carrot, zucchini, and potato. Saute for another 2-3 minutes.
Add in the vegetable broth, chickpeas, and tomatoes (crush them with your hands as you add them). Season with a few pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook for 30 minutes.
Stir in the kale and tortellini. Simmer until cooked through, about 5-7 minutes. Season to taste with salt and black pepper.
Pour into serving bowls and top with spoonfuls of parmesan cheese and red pepper flakes.