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R E C I P E S

Tortellini White Bean Soup

2/17/2023

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Tortellini White Bean Soup





Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4+
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WHAT YOU NEED

  • 3 Tbsp. EVOO
  • 1/2 Tbsp. Pepperoncini In Oil
  • 3 cloves Garlic, crushed & minced
  • 1 Yellow Onion, diced
  • 1 Carrot, peeled & sliced
  • 2 stalks Celery, diced
  • 2 Zucchinis, halved & sliced in to half moons
  • 540ml White Beans, drained & rinsed
  • 400g Frozen Cheese Tortellini
  • 3/4 C Grape Tomatoes, halved
  • 1 Tbsp. Tomato Paste
  • 340ml Passata
  • 1 L PC Plant-Based Chikn Broth
  • 2/3 C Water
  • 3/4 C 2% Milk, room temperature
  • 1 Hard Cheese Rind (optional)
  • 5 sprigs Fresh Thyme, leaves removed
  • Handful Fresh Basil, torn
  • 1/2 C Pecorino, grated
  • 1/2 Lemon
  • 3 Tbsp. Fresh Parsley, chopped
  • 1 Tsp. Sweet Paprika
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Dried Oregano
  • 1/2 Tsp. + Himalayan Salt
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DIRECTIONS

  • Begin heating the EVOO, pepperoncini, garlic, and thyme, in a large, deep skillet / pot set to about medium heat. Once heated, let everything sizzle for 30 seconds before adding the onion, celery, carrot, and a good pinch of salt. Stir and cook about 5 minutes before sprinkling in the basil. Continue for another minute or so before adding the zucchini and another good pinch of salt. Stir and cook another 3 - 4 minutes until zucchini have started to cook down.
  • Stir in the tomato paste and continue to cook for 2 minutes, stirring often. Pour in the water, broth, milk, and passata, and bring the soup to a boil. Once boiled, reduce to medium low and add the white beans, paprika, garlic powder, dried oregano, and 1/2 tsp. salt. Cover the pot with a tilted lid allowing it to reduce as well. Simmer for 20 - 25 minutes.​
  • Add the grape tomatoes and tortellini pasta. Continue to simmer until the tortellini are plump and tender.
  • Turn off the heat and remove the cheese rind. Stir in the pecorino, parsley, and lemon juice, taste, and adjust salt if desired.
  • Serve each bowl with some freshly grated pecorino & additional parsley. ENJOY!
  • Refrigerate any leftover soup in an airtight container for 4 days. You may need to add additional liquids when reheating as the tortellini will soak a little of it while in the fridge.
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