1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
1 tablespoon olive oil
8 cloves garlic, chopped
2 (14 to 15 ounce) cans fat-free, low-salt chicken broth (or use 4 cups homemade)
1/2 teaspoon onion powder
1 (9 ounce) package refrigerated fresh tortellini, any flavor desired
1 (14 ounce) can diced tomatoes in own juice
Garnish: 8-10 fresh basil leaves, shredded; freshly grated Parmesan cheese; hot pepper sauce
Heat oil in a soup pot and sauté garlic for 1-2 minutes; do not allow garlic to burn. Add canned broth, 1/2 cup water (to equal a total of 4 cups of liquid) and onion powder and bring to a boil. Add tortellini and boil gently for about 2 minutes. Add tomatoes and their liquid; reduce heat and simmer for another 4 minutes. Stir in 6-9 ounces (about 1/2-3/4 of the package) of beet greens; it will look like an enormous amount, but will quickly wilt down. Continue simmering for another 3-4 minutes. Taste broth and add a pinch of salt if needed (depending on the saltiness of the broth you used), and a grinding of fresh black pepper. Remove from heat and serve.
To serve, sprinkle with shredded basil and a sprinkle of Parmesan cheese. Those who like things hot might like a couple of drops of hot pepper sauce (such as Tabasco).
Don’t think this is too much garlic. It mellows with cooking, and gives a great flavor to the broth. Use chopped jarred garlic for even faster preparation.
You may add cooked chopped chicken if you want to make it heartier.
Substitute 6 ounces dried tortellini for the fresh tortellini if you wish, and cook it a bit longer to account for the extra time needed to rehydrate the dried product, and add more water or broth if needed. If you would rather use fresh tomatoes, use about 2 1/2 cups seeded, chopped fresh ripe tomatoes. Substitute Cut 'N Clean Greens Spinach for the beet greens if you like.
This dish was inspired by a recipe in Fine Cooking magazine.