INGREDIENTS
1 tbspn vegetable or olive oil
1 brown onion, chopped
1 celery stick, chopped
1 red capsicum, chopped (but I only used a half)
400g can diced tomatoes with basil & garlic
2 large vegetable stock cubes
1zucchini, quartered lengthwise, sliced
250g dried cheese tortellini (found in the dry pasta aisle)
400g can cannellini beans, rinsed
1/2 cup shredded basil leaves
(And to please the non vege eaters in our house I also included 250g diced bacon but this soup really didn't need it!)
METHOD
1. Heat oil in a saucepan over hightheat. Add onion, celery & capsicum (I also added the bacon in this step); cook and stir for 3 minutes or until soft. Add tomatoes, crumbled stock cubes and 3 cups water. Bring to the boil. Reduce heat to low; cover. Simmer for 30 minutes or unti lvegetables are tender. add zucchini; simmer, covered, for 5 minutes more or until tender.
2. Meanwhile, cook tortellini in a saucepan of voiling salted water for 8 minutes or until tneder. drain.
3. Add beans to soup; cook and stir until heated. Stir in tortellini and half the basil. Season. Serve topped with remaining basil. I served it up with some yummy bread.
Here are the pics I took on Mr C's iPhone (because I couldn't find my camera. he he heh, opps).
Mr Magoo had a small sip and declared "Wow, this tastes HEAPS better than I thought it would!" Yeah thanks Mr almost 9...
H liked the tortellini ad bacon best and ate them first. Silly duffer should have saved them for last but he hasdn't figured that out yet. Lol.
I will DEFINATELY make this again!
Bye for now, K
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