Tortellini and White Bean Soup with Swiss Chard

Instructions

1. 01

   Separate the thick Swiss chard stems from their leaves. Slice the leaves into ribbons and set aside. Then slice the stems.

2. 02

   Warm the olive oil in a large pot over medium-high heat. Add the carrots, garlic and sliced Swiss chard stems. Cook, stirring frequently, for about 5 minutes. Stir in the salt, black pepper and red pepper flakes.

3. 03

   Add the vegetable broth, water, white beans and Parmesan cheese rind. Increase the heat to bring the soup up to a simmer. Then cook for 15 minutes. Stir in the tortellini and sliced Swiss chard leaves and cook according to the time on the package instructions until the tortellini are al dente (mine was 3 minutes). Remove the pot from the heat.

4. 04

   Remove and discard the Parmesan cheese rind. Then ladle the hot soup into bowls and serve with freshly grated Parmesan cheese.

5. 05

   Leftovers can be stored in an airtight container in your refrigerator for 2-3 days. The tortellini will adsorb some of the liquid over time, so you may need to add additional vegetable broth or water when re-heating the soup.