Minestrone with Tortellini and Parsley

The unfamiliar Italian name hides a rich vegetable soup with small dumplings and fresh aromatic herbs. Very warm and homey. 

Summary

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)

Instructions

1. Pre-boil the white beans.
2. 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.
3. 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.
4. Add the diced carrots, celery, courgettes and potatoes and continue to fry the vegetables, stirring constantly for 2-4 minutes.
5. 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.
6. Add chopped cabbage and tortellini and continue simmering for another 5-7 minutes. Taste and add more salt if required.
7. Serve with pesto, season with balsamic vinegar and grated hard cheese. You can garnish the dish with fresh basil leaves.