Tortellini in Brodo with Swiss Chard
Photography by Peter Ardito
Recipe by Rebecca Jurkevich
- 4Servings
Ingredients
- 8 cloves garlic, sliced
- 1/4 cup olive oil
- 6 cups vegetable stock
- 1 Parmesan rind (optional)
- 1 carrot, sliced
- 9 oz. refrigerated cheese tortellini
- 1 zucchini, diced
- 1 small bunch Swiss chard, stalks removed and leaves sliced
- 1/2 cup frozen peas
Preparation
In pot, cook garlic in oil over medium until softened, about 4 minutes. Add stock, Parmesan rind (if using), and carrot. Simmer until carrot softens, about 8 minutes. Add tortellini and zucchini. Cook until a few minutes shy of al dente, about 5 minutes. Add chard and peas. Cook until chard wilts, about 3 minutes; season. Discard rind (if using).
