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Tortellini minestrone
Tortellini minestrone
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Prep Time:
10 minutes
Cook Time:
23 minutes
Total Time:
33 minutes
Freezer-friendly veal pasta for a quick gourmet meal!
Ingredients:
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, diced
  • 2 celery stalks, trimmed, diced
  • 1 medium zucchini, trimmed, diced
  • 400g can diced tomatoes
  • 1275.00 gm vegetable liquid stock
  • 400g can borlotti beans, drained, rinsed
  • 625g packet fresh veal tortellini pasta
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 82.50 ml finely grated parmesan cheese
Instructions:
  • In a large saucepan over medium-low heat, warm the oil. Add onion, carrot, celery, and zucchini. Sauté for 10 minutes until the onion softens. Add garlic and cook for 1 minute until fragrant.
  • Turn up the heat to medium-high and stir in the tomatoes and stock, covering the pot. Once it starts boiling, lower the heat to low and let it simmer, covered, for 10 minutes until vegetables are tender. Add the beans and cook for an additional 2 minutes until heated through.
  • Cook the pasta in a large saucepan of boiling, salted water according to the packet instructions until tender. Drain and divide it between bowls. Top with the vegetable mixture, then sprinkle with parsley and parmesan before serving.

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