For the Month of Simple Suppers Challenge, I made the Tortellini, White Bean, and Turnip Greens Soup. There’s nothing like a hearty soup to warm you up on a blustery day, and this Italian-inspired version was a hit. It was simple to prepare and made my kitchen smell like a Tuscan bistro. I made this soup on New Year’s Day, so inspired by the traditional Southern trifecta of greens, black-eyed peas, and pork, I subbed black-eyed peas for the cannellini beans and threw in some Alabama-made Conecuh smoked sausage we had in the fridge. If you want to stretch the recipe to serve more, you can just add an extra can of the seasoned tomatoes to the pot.
Bonus: This is a super kid-friendly way to prepare carrots and turnip greens. (Just chop up the greens into smaller pieces so they’re easier for little eaters to get on a spoon.) My son even asked for seconds! I plan to try it again soon using the specified cannellini beans and maybe some Italian sausage.