I wore boots for the first time yesterday, and that means fall is here. Embrace the change of season with some amazing soup! My good friend Jenn told me about this recipe for Kale Tortellini Soup and she said it was just perfect. Jenn zinged it up a bit using Tabasco for herself (a girl after my own heart) and kept it mild for the kids. Kale is so good for you and I love incorporating it into dishes for the family, if you need to bone up on why kale is such a superfood click here. I absolutely LOVE pesto and so do the kids (surprisingly enough) and while I am tempted to make this myself, I might just invite Jenn and her adorable twins over so she can make it for us... Recipe from Eating for England (makes 6-8 servings)
- 1 tbsp olive oil
- 2 large cloves garlic, minced
- 1 tbsp dried red chili flakes
- 5 cups vegetable stock (or 3 cups vegetable stock and 2 cups water)
- 14 ounces chopped tomatoes with their liquid
- 3/4 -to a whole bunch of kale, roughly chopped and tough stems removed
- 8 ounces fresh or frozen cheese tortellini (Feel free to use normal pasta instead of tortellini if you like, or maybe beans instead.)
- 1 tbsp good quality pesto
- salt and fresh ground black pepper, to taste
- In a large heavy bottomed pot, heat the oil over medium heat. Add the minced garlic and saute until soft but not browned – 1 to 2 minutes. Add in the dried red chili and saute for another minute.
- Pour in the vegetable stock (and/or water) and chopped tomatoes and simmer for 15 minutes. Add the tortellini and cook until tender, about 6 to 8 minutes. Stir in the kale and cook until the leaves are wilted and the ribs are tender, 3 to 4 minutes.
- Stir in the pesto, taste and season with salt and pepper to taste. Serve immediately.