recipes
Vegetable and tomato soup with fresh pasta tortellini
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 large carrot, peeled and diced
- 1 zucchini, diced
- 800ml vegetable stock
- 1 x 400g tin chopped tomatoes
- ¼ tsp dried chilli flakes
- 1 tsp dried mixed Italian herbs
- Fresh seasoning
- 200g cooked mixed beans
- 200g fresh pasta cheese tortellini
- 2 tbsp chopped parsley and crusty bread for serving
Method
Heat the olive oil in a deep saucepan and sauté the onion and garlic together for 3 minutes. Add in the celery, carrots and zucchini and continue to cook for 5 more minutes. When the vegetables have begun to soften, pour in the vegetable stock and chopped tomatoes. Sprinkle in the chilli flakes and dried Italian herbs and season well with salt and pepper. Cover the pan with a lid, turn down the heat and simmer the soup for a further 15 minutes. A few minutes before you wish to serve the soup, add in the cooked beans and the fresh pasta tortellini to the hot soup and continue to cook for 2-3 minutes, or until the tortellini are cooked through. Stir in the chopped parsley and serve into large deep soup bowls with crusty bread on the side.
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