Monday, 30 November 2015

Vegetable soup with tortellini and parmesan

My partner used this recipe for the cooking group she runs at her work and found it very tasty. Though not one of my own, I have to share it here. It will definitely become one of our staples. The original is finished off with pesto and served with garlic bread. We thought this sounded very rich and decided to use 2 packets of tortellini instead of garlic bread. We also grated the vegetables as it speeds up the cooking time and gives the soup a thicker consistency.

(serves 4 as main course)

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed or very finely chopped
2 carrots, grated
1 parsnip, grated
1 l vegetable stock
1 400-g tin of chopped tomatoes
250 g frozen peas
1 400-g tin of butter beans, cannellini beans, borlotti beans or similar, including the liquid
400-500 g fresh tortellini, e.g. with spinach and ricotta filling
dried mxed herbs
sea salt
freshly ground black pepper
grated parmesan to serve
pesto (optional)

1. Heat the oil in a pan. Sauté the onion, garlic, carrot and parsnips for about 5 minutes until the vegetables start to soften.

2. Add the stock and tomatoes, then simmer for 10 minutes.

3. With 5 minutes to go, add the peas and beans.

4. Once the veg is tender, add the tortellini. Bring to the boil and simmer for 2 minutes until the pasta is just cooked. (Tortellin and similar float when ready.)

5. Season to tast with pepper and salt.

6. Serve with a dollop of pesto (optional) and grated parmesan.

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