Tortellini en Brodo
with Swiss Chard
SERVES 4
8 cloves garlic, sliced
1/4 cup olive oil
6 cups vegetable stock
1 carrot , sliced
1 chunk Parmigiano-
Reggiano rind
(optional)
9 oz. refrigerated
cheese tortellini
1 medium zucchini,
chopped
1 small bunch Swiss
chard, stalks removed
and leaves sliced
(discard stalks)
1/2 cup frozen peas
Kosher salt and pepper
■In a soup pot or Dutch
oven, cook the garlic in olive
oil over medium until
softened, about 4 minutes.
Add the stock, carrot, and
cheese rind (if using).
Simmer until carrot softens,
about 8 minutes. Add the
tortellini and zucchini.
Cook until the pasta is a few
minutes shy of al dente,
about 5 minutes. Add
the chard and peas. Cook
until chard wilts, about
3 minutes; season with salt
and pepper. Discard cheese
rind (if using).