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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. It is the kind of dish you really want to savor on a chilly winter day. Ingredients:
1 1/2 tablespoons olive oil |
1 teaspoon tomato paste |
1 anchovy fillet, chopped |
4 cups chicken broth |
1 cup dry cheese tortellini |
1 (15 ounce) can white beans, rinsed and drained |
salt and ground black pepper to taste |
1 pinch red pepper flakes |
1 pinch dried oregano |
2 cups baby spinach leaves |
1/4 cup grated parmesan cheese |
1 pinch red pepper flakes, or to taste |
Directions:
1. Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet, cook until fragrant and color deepens, 2 to 3 minutes.
2. Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
3. Stir in salt, black pepper, 1 pinch red pepper flakes, and oregano. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from heat. Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.
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