Today’s recipe is Summer Tortellini Soup, a modern take on pasta e fagioli. It’s perfect any time of year for lunch, a starter, or a side, but we love it as a light supper when the temperature outside soars.
Summer Tortellini Soup
Yield: 4 servings.
1 tablespoon olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1/4 cup finely chopped fresh sage
3 cloves garlic, finely chopped
4 cups low-sodium chicken or vegetable broth
15-ounce can low-sodium white beans, rinsed and drained
1 cup freshly chopped tomatoes
2 cups stemmed and shredded fresh collard greens
6 ounces fresh cheese tortellini
1/2 teaspoon smoked paprika (optional)
1. Heat oil in large saucepan set over medium heat; cook onion, carrot, celery, sage and garlic for 3 to 5 minutes or until softened.
2. Stir in broth; bring to boil. Add beans and tomatoes; bring to simmer; simmer for 8 to 10 minutes.
3. Add collard greens and tortellini; simmer for about 5 minutes or until tortellini are cooked and greens are tender.
SOURCE: Pasta Fits at pastafits.org
Click here to visit Heather’s Florida Kitchen.