Heat the olive oil in a large stockpot over medium–high heat. Add the onion and sauté for 3 minutes. Add the garlic and dried herbs and stir for 2 minutes. Add the carrot, celery and zucchini and continue sautéing for 5 more minutes, stirring occasionally. Add the bay leaves.
2 tablespoons extra virgin olive oil, 1 brown onion, 3 cloves garlic, 1 tablespoon italian herbs, 2 carrots, 4 celery sticks, 1 zucchini, 3–4 bay leaves
Add the tomato paste, tomatoes, water and stock and stir for 5 minutes. Add the canned beans. Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes to bring together the flavours.
1/4 cup tomato paste, 400 g tomatoes, 1 cup water, 4 cups chicken stock, 400 g legumes
Remove the lid, add the tortellini, broccoli and green beans and cook for about 5–8 minutes, stirring occasionally to make sure the tortellini is submerged in the liquid. Add the chopped parsley and season well.
325 g tortellini, 1 cup broccoli, 1/2 cup green beans, 1/2 cup parsley leaves
