Tortelloni Minestrone with Garlic Crouton
Ingredients
1 tbsp oil of your choice
1 red onion, diced
2 large garlic cloves, finely chopped
2 carrots, diced
1 broccoli stalk, finely sliced
1 chicken stock cube, made into 1 litre hot stock
1 garlic baguette
100g sliced kale
¾ sweetheart cabbage, finely chopped
300g spinach and ricotta tortelloni
½ lemon, juiced
20g grated parmigiano reggiano
4 servings
Calories~550 kcal
Protein~16 g
Carbs~71 g
Fat~21 g
Fiber~9 g
Sugar~9 g
Total recipe
Calories~2,200 kcal
Protein~65 g
Carbs~285 g
Fat~85 g
Fiber~35 g
Sugar~35 g
Method
Step 1
Heat the oil in a pan over medium heat. Fry the onion for 5 mins; add the garlic and cook for another min.
Step 2
Add the carrots and broccoli; cook for 5 mins, then pour in the stock and bring to a simmer. Cook for 15 mins or until the carrots are just tender. Meanwhile, bake the garlic bread as per pack instructions.
Step 3
Stir in the kale and cabbage, then drop in the tortelloni. Partially cover and cook for 5 mins, or until the pasta is cooked through. Add the lemon juice and season to taste.
Step 4
Divide the parmesan between 4 slices of baguette. Melt under a grill.
Step 5
Serve in bowls topped with a crouton and a grind of pepper, with the remaining bread on the side.
