Heat 2 tablespoon cooking oil (or butter) of choice in a large pot. Add in the carrots, onion, celery and leeks and coat in the oil. Sauté the vegetables until you really smell them before you stir them. You want them to burn/blacken just a little. This can take about 15 minutes
4 carrots, 1 onion, 4 stalks celery, 1 stalk leek
Once the vegetables have caramelized (burned) sufficiently, add in the stock
8 cups homemade chicken or vegetable broth
Pop in the spinach/kale, corn, and tomatoes and give it a good stir
2 cup chopped spinach or kale, 1 can organic corn, 1 can diced tomatoes
Next, add the tortellini and herbs and let simmer until the tortellini has cooked through, about 15 minutes
1 bag of tortellini, 1 tablespoon each of rosemary
Serve with a sprinkle of parmesan, some parsley and crunchy bread
grated parmesan to serve