Spring veg tortellini minestrone
Serves 4 | prep 5 mins | total time
Spring veg tortellini minestrone
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Serves 4 | prep 5 mins | total time
This tasty minestrone recipe ticks 3 of your 5-a-day. Bulk it up and add a tin of drained pulses, such as cannellini beans. This also adds extra protein and fibre
Rate
Nutritional information (per serving)
Calories
288Kcal
Fat
12gr
Saturates
3gr
Carbs
33gr
Sugars
14gr
Fibre
7gr
Protein
9gr
Salt
0.7gr
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 x 400g tin chopped tomatoes
- 700ml vegetable stock
- 1 x 200g pack asparagus, sugar snaps and Tenderstem
- 1 x 300g pack vegetarian tortellini
- 2 tbsp pesto (check your pesto is vegetarian, if required)
Step by step
- Heat the oil in a large saucepan, add the onion, carrot and celery, plus a pinch of salt. Cook, covered, for 8 minutes until starting to soften, but not colour.
- Add the tomatoes and stock and bring to the boil. Cook for 7-8 minutes until tender. Chop the larger pieces of green veg into bite-size chunks and add all the veg to the pan. Bring back to the boil, stir in the tortellini and simmer for 3-4 minutes until cooked. Stir in the pesto and ladle into deep bowls to serve.
