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Veggie-Loaded Tortellini Soup (Vegetarian)
Ingredients
  • 2 Tablespoons olive oil
  • 1½ cups chopped onion , about 1 medium onion
  • 3 large carrots, peeled and diced
  • 2 stalks celery, diced, or 1 fennel bulb, chopped
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 3 cloves garlic, minced
  • 1 bunch lacinato (dino) kale, center rib removed and leaves chopped or 5 oz baby spinach*
  • 1½ cups jarred marinara, or other tomato-based pasta sauce
  •  
  • 14 ounces canned white beans, (cannellini, great northern, or navy), drained and rinsed (about 2 cups)
  • 6 to 8 cups vegetable broth, I used low-sodium
  • 9 ounce package cheese tortellini
  • ¼ cup grated parmesan cheese, , plus more for serving (optional)
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