Heat oil in a large pot over medium heat. Add carrots, onion, garlic, and Italian seasoning. Cook for 10 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add wine. Simmer mixture until liquid has reduced and vegetables are glazed, stirring frequently.
Cheese-stuffed tortellini plus white beans and fresh veggies make a standout soup that even meat lovers can enjoy.
Servings and Ingredients
|2 tbsp.||Hy-Vee Select extra virgin olive oil|
|2||medium carrots, finely chopped|
|1||medium onion, finely chopped|
|2 tbsp.||garlic, minced|
|1 tbsp.||Hy-Vee dried Italian seasoning|
|½ c.||dry white wine, optional|
|3||(32-oz.) containers Hy-Vee vegetable cooking stock, 12 cups|
|1||(20-oz.) pkg. refrigerated cheese-filled tortellini, 4 cups|
|2 c.||sweet potatoes, peeled and chopped|
|1||(14.5 oz.) can cannellini beans, rinsed and drained|
|½||(5-oz.) pkg. baby kale|
|Hy-Vee black pepper, to taste|
|Hy-Vee shredded Parmesan cheese, optional|
Things To Grab
- Large pot with lid
Add stock to pot. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes. Add tortellini, sweet potatoes, beans, and kale. Simmer, covered, for 8 to 10 minutes or until sweet potatoes are tender. Season with pepper, to taste.
Serve soup topped with shredded Parmesan cheese, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 30mg
- Sodium: 1250mg
- Total Carbohydrates: 57g
- Protein: 13g