Ingredients
- 3 tablespoons olive oil
- 2 slices preservative-free, all-natural bacon, chopped into small pieces
- 1 large onion, peeled and chopped
- 2 large cloves of garlic, minced
- 1 leek, trimmed and sliced
- 3 carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 zucchini, chopped
- 1 potato, peeled and chopped
- 4 cups vegetable or chicken stock, preferably homemade
- one 15 oz. can of cooked chickpeas, preferably organic
- one 28 oz. can of peeled San Marzano tomatoes, with juice
- sea salt, if necessary
- 1 cup kale, chopped fine
- 1 package of high quality, all-natural cheese tortellini
- 1 cup loosely packed basil or parsley
- 2 tablespoons pine nuts, toasted
- 2 cloves garlic, peeled
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Aged balsamic vinegar, for drizzling- optional
- Grated parmesan cheese for garnish- optional
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