Vegan Tortellini Soup

Ingredients

olive oil

1 tbsp

onion chopped

1

carrots chopped

2

celery chopped

1 stalks

garlic minced

3 cloves

tomato paste

1 1/3 tbsp

diced tomatoes

18 2/3 oz

kidney beans cooked

1 cup

vegan tortellini

1 2/3 cup

vegetable broth

2 1/3 cup

Italian seasoning

1 1/3 tsp

kale stemmed, torn into small pieces

2 2/3 cup

cashew parmesan cheese

1 1/3 tbsp

cashew cream

0.17 cup

Method

1. 01Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5-7 minutes until onion is translucent.7 min
2. 02Add garlic and tomato paste. Cook 1 minute, stirring constantly, until fragrant.
3. 03Add diced tomatoes, beans, tortellini, broth, Italian seasoning, and kale. Bring to a boil.
4. 04Reduce heat to low, cover, and simmer 15 minutes.15 min
5. 05Uncover. Stir in cashew parmesan cheese and cashew cream if using. Serve with extra parmesan.