INGREDIENTS
3 tbsp
extra virgin olive oil
1
medium sweet onion (diced)
2
medium carrots (sliced thin)
2 cloves
garlic (minced)
1/2 tsp
kosher salt (divided)
1/8 tsp
black pepper
1/8 tsp
cracked red pepper flakes
6 cups
low-sodium chicken broth
1 can
kidney beans (drained)
1 can
diced tomatoes with basil, garlic, and oregano, undrained)
1/4 cup
finely grated Parmesan cheese (or more to taste)
1
pkg. (9 oz. refrigerated 3-cheese tortellini pasta)
1 1/2 cups
baby arugula