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White Bean Tortellini Soup with Broiled Havarti Toasts

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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons tomato paste
  • 12 ounces fresh spinach
  • 1 (28-ounce) can crushed tomatoes
  • 2 cans cannellini beans, drained and rinsed
  • 2 1/2 cups low-sodium vegetable stock
  • 12 ounces cheese tortellini
  • 1/3 cup freshly grated parmigiano-regianno cheese

broiled havarti toasts

  • 1 baguette or loaf of ciabatta bread, sliced
  • 6 to 8 ounces havarti cheese, sliced (easiest if the cheese is COLD)


  • Heat a large soup pot over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir to coat, then cook until softened, about 5 minutes. Stir in the garlic, paprika, salt, pepper and tomato paste. Cook for 5 more minutes. Stir in the fresh spinach, stirring continuously until it wilts under the heat. Add the crushed tomatoes, beans and stocks, then increase the heat and bring the soup to a high simmer. Simmer for 5 minute, uncovered. Add in the tortellini (they should NOT be cooked – be it dried or frozen) and cook according to the directions on the package, only 5 minutes or so. You want this to be the last step so the tortellini doesn’t fall apart in the soup! Stir in the freshly grated cheese right before serving. Serve with a havarti toast (or three) on top.

broiled havarti toasts

  • Preheat the broiler to high in your oven, placing an oven rack directly underneath the broiler. Place the bread slices on a baking sheet and cover them with slice of havarti. Place under the broiler for 1 minute or slightly more, watching the ENTIRE time, until the cheese is bubbly. Remove immediately and plop in the soup.

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