Yield: about 8-10 servings


2 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp. tomato paste
½ tsp. red pepper flakes
2 quarts low-sodium broth (veggie or chicken)
1 (15 oz.) can diced tomatoes, or 2-3 tomatoes, seeded and diced
1 (15 oz.) can cannelini beans, drained and rinsed (or 1½ cups cooked white beans)
2 tsp. herbes de Provence or Italian seasoning
1 bay leaf
1 Parmesan rind (optional)
Salt and pepper
9 oz. fresh whole wheat cheese tortellini (or 6 oz. dried)
1 bunch Swiss chard (or other leafy green)
Freshly grated Parmesan, to finish

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  • step 1: HideShow Images

    In a Dutch oven or large stockpot, heat the olive oil over medium-high heat.  Add the onion to the pan and sauté until just tender, 5-6 minutes.  Stir in the garlic, tomato paste, and red pepper flakes, and sauté 1 minute more until fragrant.  Stir in the broth, tomatoes, beans, herbs and Parmesan rind.  Season to taste with salt and pepper.  Bring to a boil, reduce the heat to a simmer and let simmer 30 minutes.

  • step 2: HideShow Images

    Stir in the tortellini and chard.  Continue to simmer until the tortellini is cooked through, according to the package directions.  (If using a firm green such as kale, add it a few minutes prior to the tortellini to be sure it is completely cooked.)  Ladle the soup into serving bowls and top with freshly grated Parmesan.