Tortellini minestrone

Keep this delicious pasta on hand in the freezer for a super-fast veal meal deal!

Recipe «Tortellini minestrone» presented in category Recipes / Soups, to prepare this dish you will need no more 23 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 1 large carrot, peeled, diced, 2 celery stalks, trimmed, diced, 1 medium zucchini, trimmed, diced , 2 garlic cloves, crushed, 400g can diced tomatoes, 5 cups Massel vegetable liquid stock , 400g can borlotti beans, drained, rinsed, 625g packet fresh veal tortellini pasta, 2 tbsp chopped fresh flat-leaf parsley leaves, 1/3 cup finely grated parmesan cheese.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 1 large carrot, peeled, diced 
• 2 celery stalks, trimmed, diced 
• 1 medium zucchini, trimmed, diced 
• 2 garlic cloves, crushed 
• 400g can diced tomatoes 
• 5 cups Massel vegetable liquid stock 
• 400g can borlotti beans, drained, rinsed 
• 625g packet fresh veal tortellini pasta 
• 2 tbsp chopped fresh flat-leaf parsley leaves 
• 1/3 cup finely grated parmesan cheese 

Instructions

1. Heat oil in a large saucepan over medium-low heat. Add onion, carrot, celery and zucchini. Cook, stirring occasionally, for 10 minutes or until onion has softened. Stir in garlic. Cook for 1 minute or until fragrant.
2. Increase heat to medium-high. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until vegetables are tender. Add beans. Cook for 2 minutes or until heated through.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Divide between bowls. Ladle over vegetable mixture. Serve sprinkled with parsley and parmesan.