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1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, crushed in garlic press
4 cans (14 1/2 ounces each) chicken broth
1 package (10 ounces) frozen chopped kale or spinach
1/2 pound frozen tortellini
1 can (16 to 19 ounces) white beans, drained
1/4 cup grated Parmesan cheese
Cook onion in oil in large pot over medium high heat until tender. Add garlic; cook 30 seconds. Stir in broth and kale. Bring to boil; reduce heat and simmer 15 minutes.
Add tortellini and cook 10 minutes. Pour beans into pot and heat through. Serve sprinkled with Parmesan cheese.