Cozy Vegan Tortellini Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 1/2 tablespoons olive oil

1 white or yellow onion, chopped

3 carrots, trimmed, peeled or scrubbed, and chopped

2 stalks celery, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

28 ounces diced or crushed tomatoes, with their juices ((1 28-ounce / 800g can))

1 1/2 cups cooked kidney or cannellini beans ((240g, or one 15-ounce / 425g can, drained and rinsed))

2 1/2 cups vegan tortellini ((one 9-ounce/255g package; substitute 1 1/2 cups of a small or medium pasta shape of choice))

3 1/2 cups vegetable broth ((830ml))

2 teaspoons Italian seasoning ((substitute 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary))

1 small bunch curly or lacinato kale, stemmed and torn into small pieces ((about 4 cups/60g after preparation))

2 tablespoons cashew parmesan cheese ((plus extra for topping individual portions))

1/4 cup all-purpose cashew cream ((60ml; optional))

Directions

Heat the oil in a large, heavy bottomed pot over medium heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, or until the onion is soft and translucent. Add the garlic and tomato paste. Continue cooking, stirring constantly, for 1 more minute, or until the garlic is fragrant.

Add the diced tomatoes, beans, tortellini, broth, Italian seasoning, and kale to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

Uncover the soup. Stir in the cashew parmesan cheese. If you'd like a slightly creamy consistency, stir in the cashew cream. Serve, topped with extra parmesan if desired.