Ingredients
2tbspolive oil
1½cupsyellow onion,diced
1cupcarrots,diced
1cupcelery,diced
1cupgreen beans,fresh, cut into 1-inch pieces
1½tbspgarlic,4 cloves, minced
14ozchicken broth,3 cans, low-sodium or vegetable broth
14.5ozdiced tomatoes,2 cans
2tbsptomato paste
1¼cupszucchini,1 small, halved, sliced
2tspdried basil
1tspdried oregano
½tspdried thyme
salt and freshly ground black pepper
9oztortellini,1 package, three cheese, refrigerated
14.5ozdark red kidney beans,1 can, drained, rinsed
2cupsspinach,fresh, chopped
1¼cupshalf and half
Parmesan cheese,finely shredded, for serving
Preparation
Heat the oil in a large pot over medium-high heat.
Add the onions, carrots, and celery, then sauté for 5 minutes.
Add in the green beans and garlic, then sauté for 2 minutes longer.
Add in the chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
Season with salt and pepper to taste, then bring the mixture to a boil.
Cover and simmer for 12 to 15 minutes, or until the vegetables are almost tender.
Add in the tortellini, then cook for about 7 minutes or until cooked through.
Add in the kidney beans, spinach, and half and half.
Cook for about 2 minutes longer until warmed through and the spinach is wilted.
Stir in more broth, of up to 1 cup.
Serve warm with parmesan cheese, and enjoy!
