Soup with sausage, Savoy cabbage, cannellini beans and tortellini Recipe
Early spring-time soup wonderful in taste, aroma and ingredients
Easy suggestion: you can make the soup ahead, only without tortellini. Cool and refrigerate until needed. Cook tortellini separately, then add to the heated soup.
Ingredients
- 1 tbs olive oil
- ½ onion, chopped
- 2 garlic cloves, minced
- 100g fresh fennel bulb, chopped
- ½ tsp dried thyme or ½ tbs chopped fresh thyme
- ¼ tsp dried red pepper flakes
- 600-700ml water
- 50-100g kale, chopped
- ½ cup canned cannellini (white kidney beans), rinsed and drained
- 100g fresh cheese tortellini
- ¼ cup grated Parmesan
Directions
- Heat olive oil in a large pot over medium-high heat.
- Add sausage, onion, garlic, fennel, thyme and red pepper and sauté about 10 minutes or until the vegetables are soft and the sausage is brown.
- Add water and bring to a boil.
- Stir in kale and tortellini, simmer 6-8 minutes until pasta is almost al dente (do not overcook).
- Add cannellini beans, reduce the heat and simmer for about 4 minutes.
- Serve topped with grated Parmesan cheese.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 68 | 42% |
| Total Fat 7.73g | 10% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 257mg | 11% |
| Potassium 181mg | 5% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.86g | 1% |
| Protein 7.53g | 12% |
