Tortellini Minestrone

By Tracy Rutherford

Cooking Tortellini minestrone step by step details? If you are looking cooking tips for Tortellini minestrone you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Keep this delicious pasta on hand in the freezer for a superfast veal meal deal!

All you have to do is throw all your ingredients of Tortellini Minestrone

  1. 1 tablespoon olive oil
  2. 1 brown onion, finely chopped
  3. 1 large carrot, peeled, diced
  4. 2 celery stalks, trimmed, diced
  5. 1 medium zucchini, trimmed, diced
  6. 2 garlic cloves, crushed
  7. 400g can diced tomatoes
  8. 5 cups Massel vegetable liquid stock
  9. 400g can borlotti beans, drained, rinsed
  10. 625g packet fresh veal tortellini pasta
  11. 2 tablespoons chopped fresh flat-leaf parsley leaves
  12. 1/3 cup finely grated parmesan cheese

The instruction how to make Tortellini Minestrone

  1. Heat oil in a large saucepan over medium-low heat. Add onion, carrot, celery and zucchini. Cook, stirring occasionally, for 10 minutes or until onion has softened. Stir in garlic. Cook for 1 minute or until fragrant.
  2. Increase heat to medium-high. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until vegetables are tender. Add beans. Cook for 2 minutes or until heated through.
  3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Divide between bowls. Ladle over vegetable mixture. Serve sprinkled with parsley and parmesan.

Nutritions of Tortellini Minestrone

fatContent: 429.244 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: 30 milligrams cholesterol

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