Tortellini Minestrone


  • 1 can (15 ounces) READ-brand 3-bean salad
  • 1/2 cup extra-virgin olive oil
  • 1/2 medium yellow onion, diced
  • 3 peeled garlic cloves, minced
  • 2 pinches salt, plus more to taste, divided
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper, plus more to taste, divided
  • 3 small carrots, trimmed, peeled, and diced
  • 2 celery stalks, trimmed and diced
  • 1 medium zucchini, diced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 Parmesan rind (optional)
  • 6 cups low-sodium vegetable broth
  • 9 - 10 ounces refrigerated cheese tortellini
  • 2 cups baby spinach
  • Jarred pesto, for serving (optional)

Cooking Instructions

Step 1: Drain and rinse bean salad; set aside.

Step 2: In a large pot over medium heat, heat olive oil.  Add onions, garlic, and 1 pinch salt; sauté until translucent, 3-4 minutes.  Stir in Italian seasoning and 1/4 teaspoon black pepper.  Cook until fragrant, about 1 minute.  Add carrots, celery and zucchini with remaining pinch of salt.  Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.

Step 3: Stir in tomatoes.  Add Parmesan rind, if desired.  Cook about 10 minutes until most tomato juice evaporates.  Pour in vegetable broth.  Bring to boil.  Add tortellini; cook 2 minutes, or just until tender.  Stir in bean salad and spinach.  Cook 2-3 minutes to heat through.

Step 4: Season with additional salt and black pepper, to taste.  Serve garnished with pesto, if desired.

Serve alongside Housetrends‘ Gourmet Grilled Cheese with Pickled Beets!

Original recipe from Rachael Hartley Nutrition