Ingredients
1 TBSP olive oil
·
2 cups diced
yellow onion
·
3 carrots
·
3-4 cloves garlic
·
3 cups broth (vegetable or chicken)
·
28 oz canned crushed tomatoes
·
1/2 tsp dried
basil
·
1/4 tsp dried
thyme
·
1/8 tsp dried
oregano
·
salt
and pepper to taste (I added 1/4 tsp of each)
·
9-10 oz refrigerated
cheese tortellini
·
15 oz canned
cannelini beans (drained and rinsed)
·
2 cups chopped
fresh baby spinach
·
1/4 cup freshly
grated Parmesan cheese plus extra to taste
·
crushed red pepper flakes to taste, optional
·
fresh
torn basil and/or rosemary to taste, optional
Instructions
1.
Peel
and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and
finely mince.
2. Heat 1 TBSP oil or butter in a large pot
or dutch oven over medium-high heat.
3.
Add
onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic at
the last 30 seconds or so.
4.
Add
3 cups broth, entire container of crushed tomatoes, basil, thyme, and oregano,
then stir to combine. Bring soup to a rolling boil then reduce heat to
low/simmer to allow the flavors to mingle and the carrots/onion to fully
soften. Cover and simmer 5-10 minutes.
5.
Once
the veggies have reached your ideal tenderness, bring the soup back up to a
medium simmer and add your fresh tortellini and cannelini beans. Allow the tortellini
to simmer approx. 5 minutes until fully cooked and softened.
6. Lastly chop your spinach and stir into the hot soup to wilt the greens. If
desired you can add an extra cup of broth. Give it a taste and season with salt
and black pepper as desired. Add a sprinkle of freshly grated parmesan plus
your favorite toppings and dive in while it's hot!
