niloo
11-11-2014, 10:22 AM
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.
Method
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 mins. Add the peas and beans with 5 mins to go.
2. Once veg is 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.
ingredients :
for 4 number
filled tortellini 250g pack (fresh filled tortellini (we used spinach and ricotta))
peas and beans 200 g (frozen mixed)
tomatoe 400g can (chopped)
onion 1 large (finely chopped)
Vegetable stock 1l vegetable stock
olive oil 1 tbsp
carrot 2 carrots (chopped)
basil handful of basil leaves (optional)
parmesan as needed (grated (or vegetarian alternative), to serve)
Method
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 mins. Add the peas and beans with 5 mins to go.
2. Once veg is 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.
ingredients :
for 4 number
filled tortellini 250g pack (fresh filled tortellini (we used spinach and ricotta))
peas and beans 200 g (frozen mixed)
tomatoe 400g can (chopped)
onion 1 large (finely chopped)
Vegetable stock 1l vegetable stock
olive oil 1 tbsp
carrot 2 carrots (chopped)
basil handful of basil leaves (optional)
parmesan as needed (grated (or vegetarian alternative), to serve)