Tortelloni Minestrone
This vibrant and hearty vegetable soup is a celebration of fresh ingredients and comforting flavors. Packed with green goodness, this soup combines a variety of vegetables, beans, and tortelloni in a flavorful thyme-infused broth. Topped with a basil and Parmigiano-Reggiano puree, this soup is a delicious and satisfying meal that is sure to warm you up from the inside out. Enjoy a bowl of this nourishing soup on a chilly day for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 3 Tbs. garlic-flavored oil
- Leaves from a few fresh thyme sprigs or 1 tsp. dried thyme
- 3 cups frozen petits pois
- 2 leeks, about 8 oz. total, halved lengthwise and thinly sliced
- 1 baking potato, about 8 oz., peeled and finely diced
- 1 celery stalk, finely diced
- 2 large zucchini, about 1 lb. total, half-peeled and finely diced
- 8 oz. green beans, trimmed and cut into short lengths
- 2 quarts cold water
- 2 tsp. kosher salt or 1 tsp. table salt, or to taste
- 2 cans (each 15 oz.) cannellini or flageolet beans, drained and
- rinsed
- 1 lb. fresh spinach-and-ricotta tortelloni
- Leaves from 1 small bunch fresh basil (about 1 cup, packed)
- 2 Tbs. grated Parmigiano-Reggiano cheese
Instructions
- Warm the oil in a large, heavy saucepan (that has a lid), stirring in the thyme.
- Add the peas and turn them in the garlic-flavored oil, then add the leeks, potato, celery, zucchini and green beans and stir in the heat of the pan.
- Pour in the water, add the salt, put the lid on the pan and let come to a boil, then remove the lid and let everything bubble until the vegetables—check the potato particularly—are tender, 10 to 15 minutes. You could let the soup stand at this stage; if you are planning to finish it within an hour or so, put the lid on to keep in the heat. Otherwise, it is better to let it cool swiftly before reheating.
- Remove 3 ladlefuls of the soup mixture, trying to scoop up more vegetables and less liquid, and place in a blender (or in a large bowl if you’re using an immersion blender) and set aside.
- Add the cannellini or flageolet beans to the pan and bring back to a boil, then add the tortelloni and bring to a boil again. Turn off the heat.
- Add the basil and Parmigiano-Reggiano to the reserved vegetables in the blender or bowl and blend to a vibrant green puree. Scrape this back into the pan, stirring it into the soup. Let it stand for 10 to 15 minutes before eating. Serves 8.
- Adapted from <i>Nigellissima,</i> by Nigella Lawson (Clarkson/Potter Publishers, 2012).
Yield
Serves 8.
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