Tortellini Minestone

By tulawdog

Ingredients

• 1 Tbs olive oil
• 2 carrots, peeled and cut into 1/2-inch pieces
• 2 stalks of celery, cut into 1/2-inch pieces
• 1 medium onion, minced
• 5 oz mushrooms, sliced
• 4 garlic cloves, minced
• 1 Tbs minced fresh oregano, or 1 tsp dried
• 3 cups low-sodium chicken broth
• 2 1/2 cups V8 vegetable juice
• 1 (15-oz) can cannellini beans, drained and rinsed
• 1 (9-oz) package fresh cheese tortellini (preferably whole wheat)
• 1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
• salt and ground black pepper
• 1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
• grated Parmesan, for serving

Preparation

Step 1

Heat the olive oil in a large Dutch oven over medium heat. Stir in the carrots, celery, and onions,1/4 teaspoon of salt, and black pepper to taste, and cook until just softened, 3-5 minutes. Stir in the mushrooms, and cook until all the vegetables are softened, 5-6 more minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds.

Stir in the broth, scraping up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce the heat to a simmer and cook about 10 minutes.

Add the tortellini and zucchini and continue to simmer until they are cooked through and tender, 5-7 minutes.

Season with salt and pepper to taste. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.