Red Bean Soup With Kale And Ham Tortellini

1. 1

   In a pan, heat the olive oil and add the onion, turnip and carrot. Season with a pinch of salt and saute for 10 minutes on medium heat, stirring occasionally.

2. 2

   Add the cumin and 1 liter of water, cover and, when boiling, cook for 20 minutes in medium-low heat.

3. 3

   Cook the tortellini in salted water, according to the package directions.

4. 4

   When the vegetables are cooked, add half the beans and puree using the hand blender. Add the rest of the beans and kale and cook for 6 minutes.

5. 5

   Taste and adjust the salt if needed and season with freshly ground black pepper. Add the cooked tortellinis and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.