Tortellini Soup With Spring Greens And White Beans

• 1/2 tbsp oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 tbsp tomato puree
• 1 x 14 oz tins chopped tomatoes
• 1 x 14 oz tins cannellini beans, drained
• 1/2 tsp dried oregano
• 1/2 vegetable stock cube
• Black pepper
• Salt
• 2 oz spring greens cabbage, shredded
• 5 oz tortellini (fresh or frozen) - spinach and ricotta flavour, or any mild flavour will work well
• 3 tbsp grated cheddar cheese, to serve (optional)

1. Heat the oil in a very large saucepan, and cook the onion and garlic for a few minutes over a medium-low heat. Add the tomato puree, and cook, stirring, for a further 2 minutes. Add the chopped tomatoes, drained beans and dried oregano, and crumble in the stock cube. Season to taste, and add a few good glugs of hot water until the soup is at your desired consistency. Add the spring greens, and turn the heat up to medium. Simmer for 10 minutes before adding the tortellini and cooking for a few more minutes (see directions on the packet of tortellini - they usually take between 1 and 5 minutes, but will take a few minutes more if cooking from frozen).
2. As soon as the tortellini is ready, remove from the heat and serve, topped with a little grated cheese if desired.

oil, onion, garlic, tomato, tomatoes, beans, oregano, vegetable stock cube, black pepper, salt, cabbage, tortellini, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/tortellini-soup-with-spring-greens-and-white-beans-51568521 (may not work)