Tortellini Minestrone Soup

tortellini minestrone soup

Serves 6-8

 ¼ cup (60ml) olive oil

4 slices flat pancetta*, chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

1 potato, chopped

1L (4 cups) chicken stock

600ml jar tomato passata (sugo)*

250g dried cheese tortellini

400g can cannellini beans,rinsed, drained

 ½ cup basil pesto, plus extra to serve

Grated parmesan, to serve

Heat oil in a large saucepan over medium

heat. Add the pancetta, onion, garlic,

carrot and celery and cook, stirring, for

2-3 minutes until softened.

Add potato, stock and passata and bring

to a simmer. Cook for 5-6 minutes until the

vegetables are tender.

Cook the pasta in boiling, salted water

according to packet instructions. Drain and

refresh. Add pasta to the soup with the

cannellini beans. Stir through the pesto

and serve with extra pesto and parmesan.

* Available from delis.