Directions

Heat the olive oil over medium heat in a heavy pot. Add the garlic and chopped fennel and sauté 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. 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.