With the holidays behind us, I am craving healthier, lighter fare. It’s time to balance out all that baking from over the last few months! And yet, the weather is colder, and I am absolutely still in the mood for comforting meals.
I’ve always been a fan of cheese tortellini, but on it’s own it is a little too heavy for me. Which leads us to this soup. Filled with veggies like red bell pepper and kale, some protein from kidney beans, and plenty of broth, this is the perfect way for me to get my fix. It’s filling and studded with that cheesy pasta goodness, yet at the same time won’t leave you totally weighed down. I like to finish the soup off with a quick sprinkle of cheese and serve it with some crusty bread on the side. Nice and simple.
Another bonus? It is fairly adaptable to what you have on hand. You could use any bean of choice instead of the kidney beans. Or, any colored bell pepper (or even carrots instead). Finally, you could also use a different dark leafy green – I think both spinach and swiss chard would make fantastic options.
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