This solid and healthy pasta-stuffed soup is highlights huge amounts of flavor and heaps of pesto.
1 head garlic
3 tbsp. olive oil, divided
1 small onion, chopped
8 c. chicken stock
1 1/4 lb. boneless, skinless chicken breast
1 large piece Parmesan cheese rind
1 (15.5-ounce) can dark red kidney beans, rinsed
2 large carrots, sliced
1/4 tsp. crushed red pepper
1 (9-ounce) package fresh four-cheese tortellini
1 bunch curly kale, stems discarded and leaves torn
2 tbsp. prepared pesto, plus more for serving
Freshly ground black pepper
Preheat broiler to 400°F. Cut off pointed end of garlic, uncovering cloves. Place on a bit of aluminum thwart and shower with 1 tablespoon oil; wrap firmly. Heat until delicate, 35 to 40 minutes; let cool. Press mash from garlic and crush into a glue; hold.
In the mean time, warm residual 2 tablespoons oil in an expansive pot or Dutch broiler over medium-high warmth. Include onion and cook, blending once in a while, until brilliant dark colored, 4 to 6 minutes. Include chicken stock, chicken bosom, and Parmesan skin. Heat to the point of boiling. Lessen warmth to low and stew, secured, until the point when chicken is cooked through, 25 to 30 minutes. Expel chicken and shred with two forks; come back to pot.
Blend in beans, carrots, red pepper, and 2 tablespoons saved pounded garlic. Stew, secured, 15 minutes. Reveal and blend in tortellini. Cook, revealed, blending every so often, 4 to 6 minutes. Blend in kale and cook until the point when pasta is cooked through and kale is delicate, 2 to 4 minutes. Expel from warmth and dispose of Parmesan skin. Mix in 2 tablespoons pesto. Season with salt and pepper. Serve warm with extra pesto.