Minestrone with Tortellini

1 T. olive oil
2 slices bacon, chopped into small pieces
1 large onion, chopped
2 cloves garlic, minced
1 leek, cleaned and thinly sliced
3 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 potato, chopped
4 cups low sodium chicken broth
1 15-oz. can cannellini beans, drained and rinsed (original recipe used chickpeas but I’m not a fan)
1 28-oz. can diced tomatoes
1 cup kale, chopped
1 9-oz. package fresh cheese tortellini*
Fresh basil, chopped
Grated Parmesan cheese

*Cheese tortellini can be found in the supermarket refrigerated section with the fresh pasta sauces.

Heat olive oil in a large Dutch oven and fry bacon until it begins to brown. Add onion, garlic and leek. Cook until vegetables soften.

Add chopped carrot, celery, zucchini and potato and cook for a minute or two. Add broth, beans and tomatoes and bring to a boil. Reduce heat and simmer for 30 minutes, or until potatoes are just tender.

Add the kale and tortellini and continue to cook until both are tender and cooked, about 5 to 7 minutes. Stir in some chopped fresh basil, add salt and lots of pepper to taste.

Serve with grated Parmesan cheese.

Serves 6