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How to make Tortellini minestrone

Yield = 4
Prep time: 0:10
Cook time: 0:23
Total time: 0:33

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, diced
  • 2 celery stalks, trimmed, diced
  • 1 medium zucchini, trimmed, diced
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 5 cups Massel vegetable liquid stock
  • 400g can borlotti beans, drained, rinsed
  • 625g packet fresh veal tortellini pasta
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/3 cup finely grated parmesan cheese

Method

  • Step 1 Heat oil in a large saucepan over medium-low heat. Add onion, carrot, celery and zucchini. Cook, stirring occasionally, for 10 minutes or until onion has softened. Stir in garlic. Cook for 1 minute or until fragrant.
  • Step 2 Increase heat to medium-high. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until vegetables are tender. Add beans. Cook for 2 minutes or until heated through.
  • Step 3 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Divide between bowls. Ladle over vegetable mixture. Serve sprinkled with parsley and parmesan.