Quick Entrees Italian

Spring minestrone

Name: Spring minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, finely chopped; 1 carrot, chopped; 1L (4 cups) chicken stock; 300g cheese tortellini; 400g can cannellini beans, rinsed, drained; 1/2 cup (60g) frozen peas; 2 tablespoons basil pesto, plus extra to serve (optional); Shaved parmesan, to serve

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Lighter than the classic minestrone soup, this version is prefect for spring.

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

Method

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.