Best Tortellini Minestrone

Steps to make

1. 1

   Cook onions, carrots, celery and garlic

   7 min
   

   In a large pot or Dutch oven over medium-high heat, heat 2 tbsp extra-virgin oil and add 1 chopped onion, 2 thinly sliced carrots, 1 thinly sliced stalk celery, and 4 finely chopped garlic cloves. Cook, stirring occasionally, until the onion starts to soften, 4 to 6 minutes.

2. 2

   Add tomato paste

   1 min
   

   Stir in 2 tablespoons tomato paste and cook, stirring, until lightly toasted, about 1 minute.

4. 3

   Add vegetable broth, chickpeas, tomatoes, kidney beans, and seasonings

   10 min
   

   Add 5 cups low-sodium vegetable broth, 1 can rinsed and drained chickpeas, 1 can fire-roasted tomatoes and any juices in the can, 1 can rinsed and drained kidney beans, and ½ teaspoon Italian seasoning. Add ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes.

5. 4

   Add zucchini and green beans

   10 min
   

   Add 1 sliced zucchini and 1 cup green beans. Simmer, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

6. 5

   Cook tortellini

   10 min
   

   In the meantime, in a large pot of boiling salted water, cook 10 ounces cheese tortellini until al dente, 2 to 3 minutes less than package instructions. Drain the pasta.

7. 6

   Add spinach and tortellini

   1 min
   

   Add the cooked tortellini and 2 cups baby spinach to the soup and cook, stirring, until the spinach is wilted, about 1 minute.

8. 7

   Season

   1 min
   

   Remove the pot from the heat, taste, and season with more salt and black pepper if needed.

9. 8

   Serve

   

   To serve, ladle the soup into bowls and top each bowl with freshly grated Parmesan. Enjoy!