Spring vegetable brodo with veal tortellini

Cooking Soups Spring vegetable brodo with veal tortellini

Crisp snow peas add a delicious crunch and a splash of colour to this flavoursome broth.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and garlic. Cook, stirring occasionally, for 6 minutes or until soft.
  2. Add the stock. Increase heat to medium-high and bring to the boil. Add the pasta and cook for 5 minutes or until tender. Add the snow peas and zucchini in the last 2 minutes of cooking.
  3. Season with salt and pepper. Stir in the mint. Ladle the soup among serving bowls. Top with the parmesan. Serve with crusty bread, if desired.

If you liked the recipe "Spring vegetable brodo with veal tortellini", tell your friends about it!

1 tbsp olive oil
1 leek, pale section only, thinly sliced
2 celery sticks, ends trimmed, thinly sliced
1 garlic clove, finely chopped
1.5L Massel chicken style liquid stock
1 x 375g pkt fresh veal tortellini
200g snow peas, ends trimmed
2 zucchini, halved lengthways, thinly sliced crossways
1/3 cup shredded fresh mint
Shaved parmesan, to serve
Crusty bread , to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Spring vegetable brodo with veal tortellini

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments