Pesto Minestrone with Tortellini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons olive oil |
1 cup diced onion |
2 1/4 cups water |
2 cups diced zucchini |
2 cups frozen mixed vegetables |
3/4 teaspoon dried oregano |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (14 1/2-ounce) can vegetable broth |
2 tablespoons commercial pesto |
1 (9-ounce) package fresh three-cheese tortellini, uncooked |
Directions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, and sauté 4 minutes or until tender. Add water and next 7 ingredients (water through broth), and bring to boil. Cover, reduce heat, and simmer 5 minutes or until zucchini is tender.
2. Stir in pesto and tortellini; cover and simmer 6 minutes or until thoroughly heated and pasta is tender.
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