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How to make Spring vegetable brodo with veal tortellini

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 celery sticks, ends trimmed, thinly sliced
  • 1 garlic clove, finely chopped
  • 1.5L (6 cups) Massel chicken style liquid stock
  • 1 x 375g pkt fresh veal tortellini (see note)
  • 200g snow peas, ends trimmed
  • 2 zucchini, halved lengthways, thinly sliced crossways
  • 1/3 cup shredded fresh mint
  • Shaved parmesan, to serve
  • Crusty bread (optional), to serve

Method

  • Step 1 Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and garlic. Cook, stirring occasionally, for 6 minutes or until soft.
  • Step 2 Add the stock. Increase heat to medium-high and bring to the boil. Add the pasta and cook for 5 minutes or until tender. Add the snow peas and zucchini in the last 2 minutes of cooking.
  • Step 3 Season with salt and pepper. Stir in the mint. Ladle the soup among serving bowls. Top with the parmesan. Serve with crusty bread, if desired.