Navy Bean and Tortellini Soup

Low Calorie and easy, this soup is great for a weeknight vegetarian meal. Even the boyfriend who hate vegetarian meals liked this one. This soup is peppery, spicy, light and still hearty. Don’t be scared by the mustard greens, they add a great flavor to the soup. But if you cant find them add  any greens you like.

Cut up and wash veggies:

Place spices in cheesecloth:

Wrap it up:

Add them to the broth with spices:

Take veggies out and add tortellini:

Add the mustard greens:

Navy Bean and Tortellini Soup:

Laziness Level:  1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

Prep Time: 15 min

Cook Time: 25 min

Serves: 2-3 people


  •  1 carrot
  • 1 stalk celery
  • 3 cups mustard greens
  •  3 sprigs of thyme
  • 1/4 cup parsley
  • 1 small onion
  • 1 can navy beans
  • 1 TBSP peppercorns
  • 1 bay leaf
  • 1 vegetable bullion cubes
  • 1 TSP Red Pepper Flakes
  • 1 TBSP garlic powder
  • 2 cups of fresh tortellini
  • salt and pepper
  • 1 TBSP Chili Powder
  • 2 TBSP Grated Parmesan Cheese

Tools Needed:

– Cheesecloth

– Kitchen String


1. Wash carrot, celery, mustard greens, thyme. Cut carrot and celery into 1 inch pieces. Tear mustard greens off of stem and into bite sized pieces. Finely chop parsley.  Peel onion and cut into quarters. Strain and rinse navy beans.

2. Add thyme, peppercorns and bay leaf to cheesecloth and tie tightly with string.

3. In a large pot add EVOO and turn heat to high. Add carrots, onion and celery. Cook until fragrant about 2 min.

4. Add 6 cups of water, cheesecloth packet, bullion cube, red pepper flakes and garlic powder. Bring to a boil and them simmer for for about 15 min.

7. Strain out all solid items. Bring back to a boil and add tortellini cooking 3-4 minutes or until tender.

6. Add navy beans and mustard greens and cook until tender for about 4 minutes.

7. Top with parsley and grated Parmesan cheese.


Adapted from Plated Dish

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