1. Heat oil in Dutch oven over medium-high heat. Add onions, garlic, and mushrooms. Cook 15 minutes or until liquid evaporates , stirring occasionally.
2. Stir in tomato paste, cook one minutes. Add stock , pepper, fire roasted tomatoes and drained cannelloni beans. Bring to. a boil.. Reduce heat , add cheese rind and simmer 5 minutes.
3. Stir in kale. Add tortellini and cheese rind and cook 7 minutes or until tortellini are done.
FREEZING INSTRUCTIONS: Follow instructions through 2. Add kale. Cool soup completely and add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months.
THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pilable.
REHEAT: Pour soup into large Dutch oven ; bring to a simmer over medium heat. Add cheese rind and cook 25 minutes or until tortellini are done.