Name: Spring vegetable brodo with veal tortellini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 leek, pale section only, thinly sliced; 2 celery sticks, ends trimmed, thinly sliced; 1 garlic clove, finely chopped; 1.5L (6 cups) chicken style liquid stock; 1 x 375g pkt fresh veal tortellini (see note); 200g snow peas, ends trimmed; 2 zucchini, halved lengthways, thinly sliced crossways; 82.50 ml shredded fresh mint; Shaved parmesan, to serve; Crusty bread (optional), to serve

Spring vegetable brodo with veal tortellini

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Brighten up broth with crunchy snow peas.

Ingredients:

1 leek, pale section only, thinly sliced
2 celery sticks, ends trimmed, thinly sliced
1 garlic clove, finely chopped
1.5L (6 cups) chicken style liquid stock
1 x 375g pkt fresh veal tortellini (see note)
200g snow peas, ends trimmed
2 zucchini, halved lengthways, thinly sliced crossways
82.50 ml shredded fresh mint
Shaved parmesan, to serve
Crusty bread (optional), to serve

Instructions:

In a large saucepan over medium-low heat, warm up the oil. Add in the leek, celery, and garlic. Cook, stirring occasionally, until soft, about 6 minutes.
Pour in the stock and increase heat to medium-high, bringing it to a boil. Add the pasta and cook for 5 minutes until tender. Toss in the snow peas and zucchini during the last 2 minutes of cooking.
Season with salt and pepper, then stir in the fresh mint. Ladle the soup into serving bowls and sprinkle with grated Parmesan. Enjoy with some crusty bread on the side, if preferred.

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