Tortellini and bean soup
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, chopped
Celery
2 stick(s), chopped
Red capsicum
1 medium, chopped
Zucchini
2 medium, chopped
Garlic
2 clove(s), crushed
Canned diced tomatoes
400 g, (1x400g can)
Chicken stock
3 cup(s), (750ml)
Fresh meat-filled tortellini or ravioli
375 g, veal variety
Canned borlotti beans, rinsed, drained
400 g, (1x400g can)
Fresh flat-leaf parsley
2 tbs, chopped
Grated parmesan cheese
2 tbs
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add capsicum and zucchini and cook, stirring, for 5 minutes. Add garlic and cook, stirring, for 1 minute or until fragrant.
2
Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
3
Add tortellini and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until pasta is tender. Add beans and cook for 2 minutes or until heated through. Serve soup sprinkled with parsley and parmesan.
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