Ingredients:
- 1 Tbsp olive oil
- 1 medium onion, diced
- 64 oz vegetable broth
- 9 oz package of fresh cheese tortellini, cooked according to directions
- 1 15 oz can of cannellini beans
- 6 oz fresh escarole or baby spinach
- salt & ground pepper to taste
- grated Parmesan cheese for serving
1. In a stock pot, heat oil over medium low heat and add onion. Cook until softened, approximately 5 minutes.
2. Add vegetable broth and bring to a boil. Reduce heat to medium and add tortellini and beans. Simmer for about 4 minutes.
3. Add the greens and cook until tender. Season with salt and pepper to your liking.
4. Serve with grated Parmesan and crusty bread for dipping.
