Tortelloni in Brodo with Mustard Greens Recipe

• 1 yellow onion
• 1 carrot
• 1 stalk celery
• 1/6 bunch parsley
• 8 ounces mustard greens
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/4 teaspoon black peppercorns
• 1 tablespoon olive oil
• 1/2 teaspoon vegetable base
• 6 cups water
• Kosher salt
• Black pepper
• 1 package cheese tortelloni
• 2 tablespoons shaved Parmesan cheese

1. Wipe onion clean with a damp paper towel and quarter through root.
2. Rinse carrot and celery and cut crosswise into 1-inch pieces.
3. Rinse parsley and chop stems into 1/2-inch pieces, discarding leaves.
4. Rinse mustard greens and tear leaves into 2-inch pieces, discarding stems.
5. Place bay leaf, thyme, and peppercorns in cheesecloth and tie closed using kitchen twine to create aromatics satchel.
6. Heat olive oil in a large pot over medium heat.
7. Add onion, carrot, and celery and cook until fragrant, about 4 minutes.
8. Add parsley stems, aromatics satchel, vegetable base, and water.
9. Whisk to combine.
10. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until broth develops a strong vegetable flavor, about 15 minutes.
11. Scoop out all solids from broth and discard, reserving only broth in pot.
12. Taste and add salt and pepper as needed.
13. Return heat to high and bring to a boil.
14. When broth is boiling, add tortelloni and cook until almost tender, about 2 minutes.
15. Add mustard greens to pot with broth and cook until tender and bright green, about 1 minute.
16. Taste and add salt and pepper as needed.
17. Divide tortelloni, mustard greens, and broth evenly between 2 bowls.
18. Garnish with shaved Parmesan and serve hot.

yellow onion, carrot, celery, parsley, greens, bay leaf, thyme, black peppercorns, olive oil, vegetable base, water, kosher salt, black pepper, tortelloni, parmesan cheese

Taken from www.chowhound.com/recipes/tortelloni-brodo-mustard-greens-31330 (may not work)