Laura's Minestrone Soup

By Tingrin3

Ingredients

• Ingredients:
• Serves 6
• Prep time: 10 mins
• Cook time: 20 mins
• 2 Tbsp of Olive oil
• 1 Bunch (about 5 or 6) Green Onions, white and light green parts only, chopped
• 1 Large Carrot, peeled and diced
• 2 Stalks of Celery, diced
• 1 Bunch of Asparagus, trimmed and chopped
• 2 Zucchini, diced
• 1 14oz can of Cannelini Beans, drained and rinsed
• 1 cup of White Wine
• 1 3” Piece of Parmiggiano Rind or just freshly grated Parmiggiano Reggiano
• 3 cups of Baby Spinach, washed, dried and roughly chopped
• 1/4 cup of Pesto
• 6 cups of Chicken Stock or Vegetable Stock
• 1/2 cup of Frozen Peas, defrosted
• 1 cup of Cheese and Spinach Tortellini or any other dried pasta
• Salt and Pepper, to taste

Preparation

Step 1

Process,

1) In a large soup pot, add the oil and preheat it over medium heat.

2) Add the green onions, carrot and celery and let them get nice and translucent, about 5 minutes.

3) Add the wine and allow it to cook out for about a minute.

4) Add the stock along with the cannelini beans and parmesan rind and bring to a boil.

5) Add the chopped zucchini and asparagus and cook for about 10 minutes.

6) Add the tortellini and cook them until cooked through, about 7 or 8 minutes. Add the spinach, peas and pesto and cook for 1 more minute.

7) Season with salt and pepper to taste and serve immediately!
Recipe By: Laura Vitale