tomato soup

donna hay - - Quick Fix -

TOMATO AND CRISPY TORTELLINI SOUP WITH KALE

serv 22 ta­ble­spoons ex­tra vir­gin olive oil, plus ex­tra to serve 4 cloves gar­lic, crushed

2 ta­ble­spoons brown (light brown) sugar

2 ta­ble­spoons red wine vine­gar

2 x 400g cans diced toma­toes

1 litre veg­etable stock sea salt and cracked black pep­per

500g veal tortellini, cooked fol­low­ing packet in­struc­tions 2 cups baby kale leaves Heat half the oil in a medium saucepan over medium heat. Add the gar­lic, sugar and vine­gar and cook for 2 min­utes. Add the tomato, stock, salt and pep­per and bring to just be­low the boil. Cook for 12–15 min­utes or un­til re­duced slightly. Us­ing a hand-held blender, blend un­til smooth. Heat the re­main­ing oil in a large non-stick fry­ing pan over high heat. Add the tortellini and cook for 3–4 min­utes or un­til golden brown. Top the soup with the tortellini, kale, pep­per and oil to serve. SERVES 4.

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