Tortellini Soup

Ingredients

• 1 Shallot
• 2 cloves garlic
• 1 red bell pepper
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 800 g diced tomatoes
• 350 ml vegetable broth
• 0.5 bunch thyme (10 g)
• Salt
• Pepper
• 240 g white beans (canned; drained weight)
• 250 g vegetarian tortellini
• 60 g Parmesan cheese
• 1 tsp organic lemon zest

Instructions

1. 1.

   Peel and thinly slice the shallot and garlic. Wash and slice the bell pepper. Heat 2 tbsp of olive oil in a pot, add the shallot, garlic, and bell pepper. Sauté over medium heat for 2 minutes.

2. 2.

   Add the vinegar, then pour in the tomatoes and broth. Wash the thyme, shake dry, pluck half of the leaves and add them to the soup; salt and pepper. Stir well, bring to a boil and simmer for 5 minutes with the lid on.

3. 3.

   Meanwhile, drain, rinse, and drain the beans. Add them to the soup along with the tortellini and cook for about 5 minutes more. While it's cooking, grate the Parmesan cheese.

4. 4.

   Serve the soup in 4 bowls. Sprinkle with Parmesan cheese, lemon zest, and remaining thyme, and drizzle with 1 tbsp of olive oil.