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    Tortellini Soup

    4 servings

    рдкрд░реЛрд╕рдирд╛

    10 minutes

    рд╕рдХреНрд░рд┐рдп рд╕рдордп

    50 minutes

    рдХреБрд▓ рд╕рдордп
    рдкрдХрд╛рдирд╛ рд╢реБрд░реВ рдХрд░реЗрдВ

    рд╕рд╛рдордЧреНрд░реА

    2 tablespoons extra-virgin olive oil

    1 medium yellow onion (diced)

    2 medium carrots (chopped)

    1 fennel bulb (diced)

    ┬╜ teaspoon sea salt (plus more to taste)

    Freshly ground black pepper

    2 teaspoons balsamic vinegar

    2 garlic cloves (minced)

    1 (28-ounce) can diced tomatoes

    3┬╜ cups vegetable broth

    1 tablespoon fresh thyme leaves

    ┬╝ to ┬╜ teaspoon red pepper flakes

    9 to 12 ounces cheese tortellini (or vegan tortellini)

    5 cups torn kale

    Kale Pesto

    ┬╜ cup chopped fresh parsley or basil

    рдирд┐рд░реНрджреЗрд╢

    Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.

    Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.

    Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.

    Season to taste with about ┬╝ to ┬╜ teaspoon more salt and a few generous grinds of pepper.

    Serve in bowls with scoops of kale pesto and fresh parsley for garnish.

    4 servings

    рдкрд░реЛрд╕рдирд╛

    10 minutes

    рд╕рдХреНрд░рд┐рдп рд╕рдордп

    50 minutes

    рдХреБрд▓ рд╕рдордп
    рдкрдХрд╛рдирд╛ рд╢реБрд░реВ рдХрд░реЗрдВ

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    рд╕рд╛рдордЧреНрд░реА

    2 tablespoons extra-virgin olive oil

    1 medium yellow onion (diced)

    2 medium carrots (chopped)

    1 fennel bulb (diced)

    ┬╜ teaspoon sea salt (plus more to taste)

    Freshly ground black pepper

    2 teaspoons balsamic vinegar

    2 garlic cloves (minced)

    1 (28-ounce) can diced tomatoes

    3┬╜ cups vegetable broth

    1 tablespoon fresh thyme leaves

    ┬╝ to ┬╜ teaspoon red pepper flakes

    9 to 12 ounces cheese tortellini (or vegan tortellini)

    5 cups torn kale

    Kale Pesto

    ┬╜ cup chopped fresh parsley or basil

    рдирд┐рд░реНрджреЗрд╢

    1

    Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.

    2

    Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.

    3

    Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.

    4

    Season to taste with about ┬╝ to ┬╜ teaspoon more salt and a few generous grinds of pepper.

    5

    Serve in bowls with scoops of kale pesto and fresh parsley for garnish.