Tuscan Soup recipe : white bean and tortellini love story

Ingredients :

1 medium onion
1 clove of garlic
3 carrots
2 celery stalks
1 large can of white beans
100ml tomato purée
1litre chicken stock
100gr tortellini pasta (dry is better, they keep together in the broth until the next day)
handful of fresh baby spinach
parsley
olive oil
salt & pepper

Soups are always easy, and this one is no exception. But the flavours are incredible.
Start by sweating the chopped onion in some olive oil for 5 minutes. Add in the garlic for another minute, then carrots and celery go in, chopped as well. Top with the chicken stock and bring to a simmer until the carrots are soft.

I drain my canned beans and give them a good rinse under the tap, this makes them easier to digest. Add them in along with the tomato purée, and when it comes to a boil again, toss in the pasta for another 10 minutes.

Turn off the heat and add the spinach and parsley.

You could serve with some sour cream and parmesan, but I find it perfect like this.

Bon appétit !