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
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.