Cindy spotted this comforting looking recipe in one of Hetty McKinnon's regular ABC Everyday updates and filed it away for the winter ahead. Almost immediately, Cheaper Buy Miles had a whole bunch of drastically discounted Rana pumpkin ravioli and everything was falling into place.
It's a super easy weeknight meal - once you've worked through a bunch of veggie chopping everything comes together very quickly. And it's an excellent meal - hard to go too far wrong when you float a bunch of delicious pasta dumplings in a big bowl of rich vegetable soup. Frying up the fennel and onion at the start adds a kick of sweetness to the mix and the parmesan rind and pasta add a bit of complexity. Don't skip the balsamic vinegar - it's a crucial last step. We happily worked our way through leftovers for a few meals, although filled pasta loses a bit of pizzazz when you reheat it.
Vegetable soup with tortellini
3 tablespoons olive oil
2 onions, peeled and diced
1 fennel bulb, trimmed and diced
2 carrots, diced
4 cloves of garlic, crushed
2 teaspoons dried oregano
800g can of crushed tomatoes
1 litre veggie stock
parmesan rind
1/2 teaspoon sugar
250g green beans, trimmed and halved
500g filled pasta (whatever variety you like!)
1-2 tablespoons balsamic vinegar
salt and pepper
Heat the olive oil in a large saucepan and throw in the onions, cooking on high heat for 5 or 6 minutes, until it starts to caramelise a little bit.
Throw in the carrots, garlic, fennel and dried oregano and some salt, cooking for another 5 or 6 minutes, until the fennel and carrot start to soften.
Add the tomatoes, stock, parmesan and sugar and reduce the heat to medium. Cover and cook gently for 10 minutes or so.
Pop the beans and pasta in and cook for another 5 minutes, or until the pasta is cooked. Stir through the balsamic and season with salt and pepper and you're done!
I never eat a vegetable tortllini.
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