Minestrone with Tortellini
SERVES 4 PREP 10 minutes COOK 20 minutes
NUTRITION 1171kJ; 9g fat (2g sat); 10g protein; 37g carbohydrate; 9g fibre a serve COST $3.50 a serve
1 tablespoon vegetable or olive oil
1 onion, finely chopped
3 cloves garlic, chopped ¼ teaspoon dried chilli flakes 4 celery stalks, chopped 2 carrots, finely chopped 2 zucchinis, finely chopped
2 x 400g cans diced
1 litre (4 cups) boiling water 3 large vegetable stock cubes 250g packet cheese tortellini 1/2 cup chopped flat-leaf parsley
1 Heat oil in a large saucepan over moderate heat. Cook and stir onion for 5 minutes or until soft. Add garlic and chilli; cook and stir for 30 seconds or until fragrant. Add celery, carrot and zucchini; cook for 3 minutes or until softened slightly. Add tomatoes, boiling water and crumbled stock cubes. Bring to the boil. Cook for 10 minutes or until vegetables are tender.
2 Meanwhile, cook tortellini in a large saucepan of boiling, salted water for 5 minutes or until they float to the surface. Drain.
3 Reserve 1 tablespoon of the chopped parsley. Add cooked tortellini and remaining parsley to soup; stir to combine. Ladle soup into bowls. Scatter with reserved chopped parsley.