Spring Minestrone

By Valli Little

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

  1. 2 tablespoons extra virgin olive oil
  2. 1 onion, finely chopped
  3. 1 carrot, chopped
  4. 1L (4 cups) Massel chicken style liquid stock
  5. 300g cheese tortellini
  6. 400g can cannellini beans, rinsed, drained
  7. 1/2 cup (60g) frozen peas
  8. 2 tablespoons basil pesto, plus extra to serve (optional)
  9. Shaved parmesan, to serve

The instruction how to make Spring Minestrone

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 2 minutes until soft. Add the carrot and cook for a further minute.
  2. Add the stock and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the tortellini and simmer for a further 8 minutes until just cooked. Add the beans and peas, then simmer for a further 2 minutes to heat through. Stir in the pesto.
  3. Divide the soup among bowls and serve topped with shaved parmesan, plus extra pesto if desired.

Nutritions of Spring Minestrone

fatContent: 343.443 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent: 10 milligrams cholesterol

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