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TUSCAN TOMATO AND KALE SOUP WITH TORTELLINI

Serves: 6
35 MIN
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

1 pkg (400 g) frozen Green Giant* Valley Selections* Baby Blend

1 tbsp (15 mL) olive oil

2 cloves garlic, minced

1/2 cup (125 mL) chopped onion

1 tsp (5 mL) dried oregano

1/4 tsp (1 mL) dried chili flakes

1 can (28 oz/796 mL) diced tomatoes

6 cups (1.5 L) vegetable broth

1 tbsp (15 mL) balsamic vinegar

1/2 tsp (2 mL) each salt and pepper

1/2 lb (250 g) fresh cheese tortellini

2 cups (500 mL) chopped kale leaves

1/3 cup (75 mL) chopped fresh basil

1/2 cup (125 mL) grated Parmesan cheese

Directions

Heat oil in large saucepan set over medium-high heat; sauté garlic, onion, oregano and chili flakes for 3 to 4 minutes until softened. Add tomatoes, broth, vinegar, salt and pepper; simmer for 10 minutes.

Stir in frozen vegetables and tortellini; simmer for 5 to 6 minutes or until tortellini are cooked through. Add kale and basil; cook for 1 to 2 minutes or until kale is softened. Spoon into bowls; sprinkle with Parmesan.

Tip: Sauté sliced pancetta or sausage; add to soup for extra protein.