Wednesday, June 19, 2013

Minestrone with Tortellini

To be honest I have never made minestrone before because I always thought it would be a bit bland and not altogether filling. I mean no one wants a bowl of watery soup that's just going to leave you hungrier then when you started do they?

I think what drew me to this recipe though was the cheese tortellini because I figured even if the soup itself was rubbish there would at least be cheese filled pasta in there to save the day.

As it turns out this soup is not only dead easy, but it's also packed full of flavour and the addition of the chilli gives you that lovely warm feeling without burning your mouth out. Mr B and I both thought this was a great hearty meal for a cold winter's night and served up with some home made bread it was definitely a winner.

Minestrone with Tortellini - Serves 4

1 tbspn olive oil
1 onion, diced
1 heaped tspn of crushed garlic
1/2 tspn crushed chilli
3 celery stalks, chopped
2 carrot, chopped
2 zucchini, chopped
800g diced tomatoes
4 cups vegetable stock
500g fresh cheese tortellini
Salt and Pepper to season
Crusty bread to serve

Heat oil in a large saucepan over medium heat. Add the onion, garlic and chilli and cook, stirring frequently for 5 minutes.

Add the celery, carrot and zucchini. Cook for 5 mins. Add the diced tomatoes and the stock. Bring the mixture to the boil and then reduce to a simmer for 10-15 mins.

Meanwhile, cook the tortellini in a seperate saucepan as per the packet directions. It should generally go into a pot of boiling water and will be cooked after about 7-10 mins.

Drain the tortellini and add to the soup. Season with salt and pepper and serve with bread.


Mrs B xx

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