Minestrone with Tortellini and Parsley
by Editorial Staff
The unfamiliar Italian name hides a rich vegetable soup with small dumplings and fresh aromatic herbs. Very warm and homey.
Ingredients
- olive oil 3 tablespoons
- bacon slices (optional) 2 pcs.
- small onion 1 pc.
- garlic 2 tooth.
- leeks, stalk 1
- medium carrot 3 pcs.
- celery, stem 2 pcs.
- zucchini 1 pc.
- potatoes 1 pc.
- vegetable or chicken broth 800 ml
- white beans 300 g
- tomatoes 500 g
- salt and freshly ground black pepper To taste
- savoy cabbage 200 g
- package tortellini (500 g) with cheese 1 pc.
- balsamic vinegar (optional) + 1 tablespoon
- pesto sauce 4 tablespoons
- grated hard cheese (for serving)
Directions
- Pre-boil the white beans.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the bacon, chopped into small pieces, and fry for a few minutes until browning. If you wish to prepare a vegetarian version of the minestrone, then immediately go to the next step.
- Add 2 more tablespoons of oil and continue to fry the bacon over medium heat, along with chopped onions, leeks and garlic, stirring occasionally until soft vegetables.
- Add the diced carrots, celery, courgettes and potatoes and continue to fry the vegetables, stirring constantly for 2-4 minutes.
- Add broth (preferably homemade), beans and peeled and chopped tomatoes. Season generously with salt and pepper. Bring the soup to a boil, then reduce to low and cook for 30-40 minutes until the potatoes are fully cooked.
- Add chopped cabbage and tortellini and continue simmering for another 5-7 minutes. Taste and add more salt if required.
- Serve with pesto, season with balsamic vinegar and grated hard cheese. You can garnish the dish with fresh basil leaves.
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