Vegan Tortellini Soup

Ingredients

olive oil

1 1/2 tbsp

onion chopped

1

carrots chopped

3

celery chopped

2 stalks

garlic minced

4 cloves

tomato paste

2 tbsp

diced tomatoes

28 oz

kidney beans cooked

1 1/2 cup

vegan tortellini

2 1/2 cup

vegetable broth

3 1/2 cup

Italian seasoning

2 tsp

kale stemmed, torn into small pieces

4 cup

cashew parmesan cheese

2 tbsp

cashew cream

1/4 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.