Summer Bean and Tortellini Soup
This tortellini soup is a modern take on pasta e fagioli and is hearty and healthy with the addition of collard greens. It’s perfect any time of year for lunch, a starter, or a side, but we love it as a light summer soup!
low-sodium chicken broth
no-sodium white beans
rinsed and drained
fresh collard greens
Heat oil in large saucepan set over medium heat; cook onion, carrot, celery, sage and garlic for 3 to 5 minutes or until softened.
Stir in broth; bring to boil. Add beans and tomatoes; bring to simmer; simmer for 8 to 10 minutes.
Add collard greens and tortellini; simmer for about 5 minutes or until tortellini are cooked and greens are tender.
Recipe and Image courtesy of