 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is a lovely bowl of soup for a chilly night - the recipe is from a magazine called Delicious Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
1 carrot, finely chopped |
4 cups chicken stock |
300 g cheese tortellini or 300 g spinach tortellini, etc |
400 g drained cannellini beans |
3/4 cup frozen peas |
3 tablespoons basil pesto, and extra |
basil pesto, to serve |
shaved parmesan cheese, to serve |
Directions:
1. Heat oil and cook onion till soft.
2. Add carrot and cook 2 more minutes.
3. Add stock and bring to boil.
4. Reduce heat and simmer for 10 minutes.
5. Add tortellini and simmer for 8 minutes.
6. Add peas and beans and simmer for 3 minutes.
7. Stir in pesto.
8. Serve with parmesan and more pesto.
|
|