Description
This hearty vegetarian soup is full of rich, creamy flavor. It’s an easy weeknight meal that practically cooks itself.
Ingredients
- 3 tablespoons olive oil
- 1/2 large yellow onion, diced
- 1 large carrot, chopped
- 3 stalks of celery, chopped
- 2–3 stems of fresh thyme, leaves removed
- 1 teaspoon oregano, chopped
- 3–4 cloves of garlic, chopped
- 1 can fire-roasted tomatoes
- 1 tablespoon soy sauce
- 1 32-ounce carton vegetable broth
- 1 can cannellini beans, 1/4 cup reserved
- 2 roasted red peppers
- 3 cups pre-packaged tortellini
- 1–2 cups chopped kale
- Salt and pepper to taste
- 1 cup shaved parmesan for garnish
- Juice of 1/2 a lemon + more to finish
Instructions
- In a large stovetop pot, add the olive oil and bring to a medium heat. Add onions with a big pinch of salt/pepper and cook for a few minutes until the onions are slightly golden brown.
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Add the carrots, celery, thyme, and oregano to the pot and stir to combine. Cook for another few minutes until the carrots and celery have just started to soften.
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Add the garlic and the fire-roasted tomatoes with the soy sauce. Cook again for another few minutes to let all the flavors mellow together.
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Add the broth and then let cook until the broth starts to simmer.
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In the meantime, add the red bell peppers and ¼ cup of the canned beans to a blender and blend until smooth. Add to the pot.
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Bring the soup up to a boil then add the rest of the beans and the tortellini and cook according to package directions until the tortellini are just cooked through.
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Remove from heat and stir in the kale. Adjust salt and pepper as needed to taste. Squeeze fresh lemon into the pot to taste.
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Serve hot and top with parmesan cheese. Enjoy!
- Prep Time: 15
- Cook Time: 30