Tortellini minestrone

Posted by adm On March - 15 - 2012

How to cook Tortellini minestrone


  • 1 tablespoon olive oil
  • 1 brown onion, finely sliced
  • 1 large carrot, raw, diced
  • 2 celery stalks, cut, diced
  • 1 medium zucchini, cut, diced
  • 2 garlic cloves, humbled
  • 400g can diced tomatoes
  • 5 cups vegetable strain
  • 400g can borlotti beans, knackered, rinsed
  • 625g packet fresh veal tortellini pasta
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/3 cup finely grated parmesan cheeseflower

How to:

  • Heat oil in a large saucepan over medium-low passion. Add onion, carrot, celery and zucchini. Fix, stirring occasionally, for 10 minutes or until onion has dull. Stir in ail. Cook for 1 minute or until fragrant.

  • Increase heat to medium-high-pitched. Add tomato and strain. Masking. Bring to the roil. Reduce heat to low. Simmer, covered, for 10 minutes or until vegetables are bid. Add beans. Cook for 2 minutes or until heated through.

  • Lag, cook pasta in a large saucepan of stewing, salted h2o, following packet directions, until tenderise. Drainage. Divide between bowls. Ladle over vegetable assortment. Serve sprinkled with parsley and parmesan.

  • Budget tip: Use 1 tablespoon vegetable stock powder dissolved in 5 cups boiling water and save roughly $4.44 in totality.

    You can freeze packaged fresh tortellini for capable 3 months or store in the fridge in an airtight container for capable 3 days once open.

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