Name: Vegan Tortellini Soup
Total time: 40 min
Yield: 6 servings
Ingredients: 1 1/2 tbsp olive oil; 1 onion, chopped; 3 carrots, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 28 oz diced tomatoes; 1 1/2 cup kidney beans, cooked; 2 1/2 cup vegan tortellini; 3 1/2 cup vegetable broth; 2 tsp Italian seasoning; 4 cup kale, stemmed, torn into small pieces; 2 tbsp cashew parmesan cheese; 1/4 cup cashew cream

Estimate, per serving

Cal: 310
Protein: 12.5g
Carbs: 48g
Fat: 6g
Sodium: 820mg
Fiber: 8.5g

Ingredients

olive oil: 2 tbsp
onionchopped: 1
carrotschopped: 4
celerychopped: 3 stalks
garlicminced: 5 cloves
tomato paste: 2 2/3 tbsp
diced tomatoes: 37 1/3 oz
kidney beanscooked: 2 cup
vegan tortellini: 3 1/3 cup
vegetable broth: 4 2/3 cup
Italian seasoning: 2 2/3 tsp
kalestemmed, torn into small pieces: 5 1/3 cup
cashew parmesan cheese: 2 2/3 tbsp
cashew cream: 1/3 cup

Method

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

Fits

Vegan
Vegetarian
Pescatarian