We’ve combined our two favourite winter-warmers (pasta and soup) into one heavenly dish, perfect for weeknight dinners or leftover lunches. Simply choose your tortellini and add into our immunity-boosting minestrone for ultimate flavour and joy. Minestrone is full of nutrient-rich veggies and herbs, plus beans for an extra fibre hit. This is one the whole family is going to love!

Time to cook: 25 minutes, Serves: 4

Ingredients:

• 2 tbsp extra virgin olive oil 
• 1 brown onion, finely diced
• 1 carrot, diced 
• 2 stalks celery, diced 
• 2 garlic cloves, crushed 
• ¼ bunch parsley, stems chopped & leaves reserved 
• 1 tsp dried mixed herbs 
• 4 cups vegetables stock 
• 1 400g (14.1oz) tin diced tomatoes 
• 1 packet of tortellini, we used spinach & ricotta tortellini
• 1 400g (14.1oz) tin cannellini beans, rinsed & drained 
• Grated parmesan, to serve 

Method

Heat the olive oil in a large soup pot over a medium high heat. 

Add the brown onion, carrot, celery, garlic, parsley stalks and dried herbs to the pot. Season generously with sea salt and black pepper and sauté for 4-5 minutes. 

Pour in the vegetable stock and tinned tomatoes. Bring to the boil and then remove the lid and simmer uncovered for 15 minutes. 

Add in the cannellini beans and bring the soup to a gentle boil. Add in the tortellini and cook for 3-4 minutes or as per the packet instructions. 

Serve topped with grated parmesan cheese, or feta.