Tortellini and Kale Soup

ingredients:

• 1 1/2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14-ounce) can diced fire-roasted tomatoes
• 1 (15-ounce) can dark red kidney beans, drained and rinsed
• 5 cups low-sodium vegetable broth
• Juice of 1 small lemon
• 3/4 to 1 teaspoon salt, or to taste
• 1/4 to 1/2 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1 (about 10-ounce) package fresh or frozen cheese tortellini
• 1 (about 9-ounce) bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
• Shredded mozzarella or parmesan, for serving (optional)

instructions:

1. Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
2. Add in the diced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
3. Stir in the tortellini and the kale and continue to simmer for about 6 to 8 minutes, or until the tortellini is tender.
4. Remove from the heat. Season with additional salt and red pepper flakes as needed. Divide into bowls and garnish with cheese, if desired.