Ingredients

• 2 tablespoon olive oil
• 1 ½ cups yellow onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 garlic cloves, minced garlic
• 32 ounces low-sodium vegetable broth
• 2 14.5-ounce cans diced tomatoes
• 2 tablespoon tomato paste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 9-ounce fresh cheese tortellini
• 1 14.5 ounce can dark red kidney beans, drained and rinsed
• 2 cups kale
• 1 ¼ cups half and half
• Finely shredded parmesan cheese for serving

Directions

1. Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, sauté 5 minutes.
2. Add in garlic and sauté 2 minutes longer. Add in broth, tomatoes, tomato paste, basil, oregano, and thyme.
3. Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
4. Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, kale and half and half cook until warmed through and kale is wilted, about 2 minutes longer.
5. Serve warm with parmesan cheese.

Enjoy!