Tortellini Beans & Greens in a Ginger and Toasted Garlic Lavender Broth

13-oz bag frozen cheese-filled tortellini
1 can pink, or small red beans ( or other favorite beans), drained
1 qt broth, chicken was used here
2 cups packed fresh baby spinach leaves, chopped
1 large carrot, sliced
12-16 small cloves garlic, peeled
2 tsp fresh lavender, or tarragon (optional)
1/4 tsp red pepper flakes
2 rounded Tbsp pickled ginger slices, drained
1 1/2 cup dry white wine

 Bring 2-3 quarts water to a boil in a pot.  Meanwhile, in a separate soup pot, heat about a tablespoon of olive oil and sauté the carrot for about five minutes, stirring often.  Add the garlic and red pepper flake, and continue cooking for another five minutes, as the carrot caramelized a bit and the garlic just browns, but does not burn.

Add the broth, lavender and ginger.  Bring to a boil, add the spinach, reduce to a simmer, cover and cook for about 10 minutes.

Meanwhile, add about a tablespoon kosher salt to the boiling water in the pot and add the tortellini .  Cook, stirring often, 3-5 minutes, or until the tortellini are just al dente.  Drain and add to the simmering soup.  Stir to mix and serve.

Serves four.