2 cloves garlic, minced
1 tbsp olive oil
1 large fennel, diced
64 oz vegetable or chicken stock
1 28-oz can whole tomatoes in juice
1 tsp salt
1/4 tsp pepper
1 package fresh tortellini pasta (either cheese or spinach)
2 cups either pinto, kidney or heirloom beans, either canned or cooked from scratch
3 cups fresh spinach or chopped swiss chard
Parmesan cheese for serving
Heat the olive oil over medium heat in a heavy pot. Add the garlic and chopped fennel and saute for three-five minutes, until the fennel just begins to soften.
Quickly pulse the tomatoes in a blender or food processor to just barely puree (you still want some chunks). Add the chunky pureed tomatoes to the pot along with the stock, salt and pepper.
Bring the soup to a boil before adding the tortellini and beans. Reduce heat to simmer and cook for about seven minutes until tortellini are puffy and cooked through. Add the swiss chard or spinach to the pot and stir so that the greens wilt.
Serve soup with lots of freshly grated Parmesan cheese and additional salt, pepper or red pepper flakes to taste.