ONE POT MINESTRONE SOUP WITH TORTELLINI
This is the perfect comforting dish.
Packed full of veggies and so full of flavour!!!
The tortellini just takes it to the next level. I use a ricotta & spinach tortellini, so find I don’t need Parmesan at the end, but you be the judge.
This is also a great recipe, as most items are already in your fridge, cupboard or freezer!!!!
Feel free to substitute and finish off any veggies that need to be used in your fridge too - leek, sweet potato, potato, cauliflower, squash, corn, spinach, silver beet, kale, mushrooms can all be substituted!!!!
Also handy using the frozen broccoli & green beans, as you always have them on hand.
Serves 8
Ingredients:
2 tablespoons olive oil
1 medium brown onion, diced
3 cloves garlic, diced
1 tbsp dried Italian herbs
2 carrots, diced
4 stalks celery, diced
1 zucchini, diced
3-4 bay leaves
1/4 cup tomato paste
400g can diced tomatoes
1 cup water
4 cups of chicken or vegetable stock
400g can beans (any of cannellini beans, four bean mix, red kidney beans or chickpeas)
1 cup frozen broccoli, chopped
1/2 cup frozen green beans, chopped
325g packet tortellini
1/2 cup parsley, chopped
salt and pepper, to taste
Method:
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes. Add garlic & dried herbs and stir for 2 minutes. Add carrots, celery and zucchini and continue sautéing for 5 more minutes, stirring occasionally. Add the bay leaves.
Add tomato paste, tomatoes, water and stock and stir for 5 minutes. Add the canned beans. Bring the mixture to a simmer. Then reduce heat to low, cover, and simmer for 10 minutes to bring together the flavours.
Remove the lid, add the tortellini, broccoli and green beans and stir occasionally (making sure the tortellini is submerged into the liquid) for about 5 - 8 minutes. Add the chopped parsley and season well.
Serve with crusty bread & butter 🤤