1 small onion, chopped
2 medium cloves of garlic, minced
1 celery stalk, chopped
6 cups of low sodium chicken broth
4 cups of water
1/2 cup white wine
2 tbsp. pesto
1 tsp. fresh thyme
1 package of cheese or pesto filled fresh tortellini
About 15 frozen meatballs, thawed and cut in quarters
2 1/2 cups of kale, chopped
1 can cannelli beans, drained and rinsed
Salt and Pepper
Saute onion, celery, and garlic until tender in the olive oil. Add wine, broth, water, pesto, and thyme. Cover and bring to a simmer. Add the kale, tortellini, meatballs and beans. Cover and cook until kale is tender (about 15 minutes). Add salt and pepper to taste. Garnish with parmesan.
*You can substitute spinach for the kale and broth for the wine.