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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper Ingredients:
1 tablespoon olive oil |
2 carrots, chopped |
1 large onion, finely chopped |
4 1/2 cups vegetable stock |
1 (14 ounce) can chopped tomatoes |
7 ounces frozen peas (or rinsed canned beans) |
9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup ) |
1/2 cup basil leaves (optional) |
grated parmesan cheese |
Directions:
1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go.
2. Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
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