This recipe has A LOT of ingredients. Just so you know, we never make it the same way twice! Rather than strictly using the veggies that are listed, we use whatever we have on hand, and the soup always tastes great.
3 tablespoons olive oil
2 slices of bacon, chopped into small pieces
1 large onion, peeled and diced
2 large cloves of garlic, minced
1 leek, trimmed and sliced thinly
3 carrots, peeled and chopped
2 ribs of celery, chopped
1 zucchini, chopped
1 potato, peeled and chopped
1 can of chickpeas (drained)
1 large can of diced tomatoes, with juice (or 4-5 fresh tomatoes, diced)
Salt & pepper to taste
1 cup kale, chopped fine
1 large or 2 small packages of fresh, cheese-filled tortellini
Balsamic vinegar, for drizzling on top
Grated parmesan cheese, for garnish
Fresh basil, thinly sliced, for garnish
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook over medium heat, strirring occasionally, until softened.
Add the chopped carrot, celery, zucchini, potato and stir for a minute or two.
Add the chickpeas and tomatoes, and a few generous pinches of salt. Bring the sauce to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
Fold in the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, about 5 to 7 minutes. Taste and add more salt if necessary.
Serve the pasta garnished with basil, a few drops of balsamic vinegar, and a generous sprinkling of grated Parmesan cheese, if desired.
Recipe adapted from Food 52