Tortellini minestrone
INGREDIENTS
125g fresh tortellini
1 tablespoon olive oil
2 rashers bacon, coarsely chopped
1 small brown onion, finely chopped
100g button mushrooms, sliced
1 stick celery, finely chopped
1 zucchini, finely chopped
1 tablespoon tomato paste
2 cups chicken stock
400g can chopped tomatoes
400g can cannellini beans, drained
salt and pepper, to taste
Oregano and parmesan bread
1 small baguette or french stick, halved
2 tablespoons softened salted butter
2 tablespoons fresh oregano leaves
2 tablespoons grated parmesan cheese
METHOD
Cook tortellini in plenty of boiling salted water until tender. Drain and set aside.
Heat oil in a large pan over a medium heat. Add bacon and onion, cook, stirring, until onion is soft and bacon is crispy. Stir in mushrooms, celery, zucchini and tomato paste.
Gradually stir in stock and tomatoes, bring to the boil, simmer covered for 25 minutes or until thickened slightly. Stir in beans and tortellini, season with salt and pepper.
Serve minestrone with oregano and parmesan bread.
To make oregano and parmesan bread, brush inside of bread with combined butter, oregano and parmesan. Cook on or under a grill over a high heat until golden brown.
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