“When we pause to gather and enjoy a meal, it can really be one of our greatest touchstones with our family.” – Chef Emery.
 
 
2 tbs extra virgin olive oil
1 medium onion peeled and minced
3 cloves of garlic peeled and minced
1 tbs dried oregano
Pinch of sea salt
Freshly ground black pepper
2 celery stalks washed, ends removed and chopped
1 large carrot washed, peeled and chopped
1 lb ground #grassfed #organic beef
1 small cabbage washed, cored and chopped
1 bag of frozen greens such as spinach, collard greens or kale
1 can of northern white beans drained and washed
2 medium potatoes washed, peeled and chopped
8 cups of low sodium chicken stock, beef stock or #bonebroth
1 package of fresh cheese tortellini
Take a large stock pot and add olive oil then place your stove top to medium heat. Once hot add onion, garlic, oregano, sea salt and black pepper and sauté for 8 minutes till onion becomes translucent, then add celery and carrots and sauté another 5 minutes. Now add beef and sauté till almost fully cooked (approx. 5-8 minutes). Now add chopped cabbage, greens, beans, potatoes and stock. Bring to a boil then reduce to low, placing the lid on and let cook for 20 minutes so all the flavors can come together. Right before serving add the fresh tortellini and let cook for 3-5 minutes till tortellini is firm but tender. Serve immediately.
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