Mine­strone with Tortellini

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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.

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