MMM! My meal management class this semester is full of cooking! So, yesterday I made this yummy, vegetarian-friendly cheesy tortellini minestrone! Hope you enjoy! Here is the recipe, it is pretty easy... if you can chop veggies, you can make this!! It is full of good and healthy stuff!! It is perfect for a cold day! Pair it with some whole grain bread and whatever you'd like!
This is what you'll need:
3 tablespoons olive oil
1 large onion, peeled and chopped
2 large cloves of garlic, minced
3 carrots, peeled and chopped
2 ribs of celery, chopped
1 zucchini, chopped
1 potato, peeled and chopped
4 cups vegetable or chicken stock
1 15 oz. can of cooked chickpeas, preferably organic
1 28 oz. can of peeled San Marzano tomatoes, with juice (i used diced)
Salt
1 9-ounce package of high quality, all-natural cheese tortellini
Aged balsamic vinegar, for drizzling- optional
Grated parmesan cheese for garnish- optional
Directions:
1. Add 3 tablespoons of oil along with the chopped onion, and garlic.Continue to cook, strirring occasionally, over medium heat until softened.
2. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
3. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
Add the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Add a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.
recipe found @ link above!!
This meal has veggies, legumes( the beans, which is a protein), grains, and dairy (the cheese)!! The only thing lacking is fruit! Pair it with some sort of fruit and your have all five food groups (:
ENJOY!! and let me know what you think!
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