Ingredients

The following ingredients have 6 Servings
  • 1 1/2 tablespoons olive oil
  • 1 onion (chopped)
  • 1 medium red bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 1 14-ounce can diced fire-roasted tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 5 cups vegetable broth
  • Juice of 1 small lemon
  • 3/4 to 1 teaspoon salt (or to taste)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1 about 10-ounce package fresh or frozen cheese tortellini
  • 1 about 9-ounce bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
  • Shredded mozzarella or parmesan (for serving (optional))

Instruction

  • Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
  • Add in the diced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
  • Stir in the tortellini and the kale and continue to simmer for about 6 to 8 minutes, or until the tortellini is tender.
  • Remove from the heat. Season with additional salt and red pepper flakes as needed. Divide into bowls and garnish with cheese, if desired.