Two recipe posts in one week – look at me go!
Whenever I’m training for something, you can assume that I’m hungry at all times. Since my next (goal) race is the Asbury Park Half at the end of April, training has been getting more intense as each week passes. I’m averaging weekly mileage that I’ve never seen before (40+ miles), so it’s no surprise my appetite has grown to match. So when it comes to my meals (especially dinner), I try to get the most bang for my buck. I always want to make sure I’m eating a decently balanced meal that is quick and easy to prepare. On weekdays where I have to run anywhere from 6 to 10 miles, time is of the essence. Plus, I want to make sure I’m fueling and refueling properly.
Enter this Kale, Tortellini, and Bean soup! It comes together in a matter of minutes, has barely any prep, and can easily be doubled (or more!) and frozen. It’s perfect for a quick weeknight dinner, and even better for lunch!
Simple Kale, Tortellini, & Bean Soup
- Serves 2 -
4 cups vegetable broth
2 cups your favorite tortellini [I used frozen]
3 cups chopped kale
1/2 cup white beans [Cannellini, Great Northern, Navy beans, etc.]
Salt + pepper to taste
1. Heat the vegetable broth over high heat until boiling.
2. Add in the tortellini, turn the heat down to medium, and cook for 10 minutes, stirring frequently.
3. Add in the chopped kale, and allow it to wilt for 5 minutes.
4. Add in the white beans and allow them to heat through, an additional 2-3 minutes. Season with salt + pepper to taste.