*** Kale Minestrone with Tortellini

• 2 medium carrots, peeled and finely chopped
• 1 stick celery, minced
• 1 large onion, minced
• 3 large cloves garlic, minced
• 2 cups kale leaves and tender stems, chopped
• 3 Tbsp vegetable oil
• 2 cups diced canned tomatoes, including juice (from 28oz can)
• 4 cups chicken broth (or veg/beef)
• 2 cups water
• black pepper
• 2 cups kidney, romano, or white beans (cooked and drained)
• 1/2 cup parsley, minced, plus extra for serving
• 3/4 lb (12oz) stuffed tortellini or ravioli
• Grated parmesan
• salt
• red pepper flakes

Place carrots, celery, onions, garlic, and kale leaves in a food-processor. Pulse a few times until the vegetables are well chopped but still recognizable. In a large heavy-bottomed saucepan or stockpot, saute the veggies in the oil over medium heat until softened, about 8 minutes. Add the tomatoes, stock, water, pepper, and cooked beans. Simmer about 15 minutes, adding water if the soup seems too thick.

In a separate pot of salted water, boil the tortellini until al dente. Drain, and add to the soup, along with parsley. Allow the minestrone to sit for about 10 minutes over very low heat, just enough to keep the soup very warm.

Serve, garnished with freshly grated cheese. Add salt and pepper flakes to taste.

Makes 6 servings, 8 WW PointsPlus each.