the making of this soup almost hit disaster twice:
- we lost our can opener at a badger tailgate earlier this year. every time i need to open a can, i summon jason and he uses a swiss army knife. well he wasn’t home. i found the swiss army knife, and after finding what i was pretty sure was the can opener, i managed to make three large holes in the top of the can, but i couldn’t quite figure out how to actually use it to open the can. i found this video, it wasn’t helpful. luckily jason was home within 10 minutes so crisis was averted, but man, i did not know how to use that thing.
- while the soup was simmering, i gave jason clear instruction on the necessary steps to finish the soup (stir and remove from heat in 30 minutes) and went to the gym. he did not remove from heat, so it boiled down significantly. but i recovered by adding more broth.
adapted from food52.
makes 5-6 servings
- 3 tablespoons olive oil
- 2 slices bacon, chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 leek, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 zucchini, chopped
- 1 yukon gold potato, peeled and chopped
- 4-5 cups vegetable or chicken stock
- 1 15 ounce can chickpeas
- 1 28 ounce can San Marzano tomatoes
- 1 cup kale, chopped
- 9 ounce package of cheese tortellini
- salt and pepper to taste
- parmesan cheese, grated, to taste
heat olive oil in a large pot. saute bacon until it starts to brown. add in garlic, onion, and leek and cook until translucent. add in carrots, celery, zucchini, and potato. cook for 5-7 minutes. pour in stock, chickpeas, and tomatoes (including the juice). salt and pepper to taste. bring soup to a boil, then reduce and let simmer for 30 minutes. finally, add in kale and tortellini and simmer until tortellini is cooked through, about 6 minutes. serve garnished with parmesan cheese.