Ingredients
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, thinly sliced
1 large rib celery, thinly sliced
4 cloves garlic, finely chopped
2 tbsp. tomato paste
4 c. low-sodium vegetable broth
1 (15-oz.) can chickpeas, rinsed and drained
1 (15-oz.) can fire-roasted or plain diced tomatoes
1 (15-oz.) can kidney beans, rinsed and drained
1/2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
1 medium zucchini, halved lengthwise and thinly sliced
4 oz. green beans, trimmed and cut into 1" pieces (about 1 c. total)
1 (10-oz.) bag cheese tortellini
2 c. baby spinach leaves
1/2 c. half-and-half
Grated Parmesan, for serving
Preparation
Step 1In a large pot over medium-high heat, heat oil. Cook onion, carrot, celery, and garlic, stirring occasionally, until onion is starting to soften, 4 to 6 minutes. Stir in tomato paste and cook, stirring, until lightly toasted, about 1 minute more.Step 2Add broth, chickpeas, tomatoes and any juices in can, kidney beans, Italian seasoning, and 1 cup water; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer 5 minutes. Add zucchini and green beans and simmer, stirring occasionally, until vegetables are tender, 8 to 10 minutes.Step 3Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, usually 2 to 3 minutes less than package instructions. Drain pasta.Step 4Add pasta and spinach to vegetable mixture and cook, tossing, until spinach is wilted and tortellini is warmed through, about 1 minute. Remove pot from heat and stir in half-and-half; season with more salt and pepper, if desired.Step 5Divide soup among bowls. Top with Parmesan.
For the perfectly cooked vegetables, our recipe guides you through adding them in stages based on their cooking time rather than all at once. A glug of half-and-half adds a special dimension to the broth, and we recommend going for full fat if you can. All those vegetables will counteract the richness so it won’t be overwhelming, and trust—the flavor is worth it. Looking to get ahead? Cook the soup, but not the tortellini, then refrigerate for up to 3 days or freeze for up to 1 month. Simply reheat and add the tortellini before serving.
