Smoked minestrone with tortellini and parsley pesto
Ingredients
4 persons
- 2 tablespoons olive oil
- 1.5 slices speck in small pieces
- 1 onions
- 1.5 cloves look
- 1 Stems leeks
- 2 carrots in thin slices
- 1.5 Stems celery
- 1 zucchini in brunoise
- 1 potatoes
- 0.5 deciliter chicken broth
- 1 glances chickpeas
- 400 Gram ELVEA Peeled Datterini Tomatoes
- salt
- 114.5 Gram kale
- 143 Gram tortellini with cheese
- balsamic vinegar
- Parmesan cheese
- 0.5 handful fresh basil
- 1.5 tablespoons toasted pine nuts
- 1.5 cloves look
- 1.5 tablespoons Parmesan cheese
- 1 tablespoons olive oil
- 0.5 handful parsley
- minced
Preparation
-
1
Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the bacon pieces and cook for a few minutes or until they begin to color. Add another 2 tbsp of oil along with the chopped onion, garlic and leeks. Continue to cook, stirring frequently, until everything is soft.
-
2
Add the chopped carrot, celery, zucchini and potato and stir well for a minute or two. Add the broth, the chickpeas and then the tomatoes. Season with a few generous pinches of salt (be a little careful if your broth is already quite salty).
-
3
Bring the soup to a boil, lower the heat and cook for 30-40 min, until the potato pieces are just soft. Add the kale and tortellini and continue cooking for about 5-7 min until both are soft and tender. Taste and add additional salt if needed.
-
4
Serve finished with a tbsp of pesto, a few drops of aged balsamic and a generous portion of grated Parmesan cheese, if you like.
-
5
Chop all the ingredients together until you obtain a nice, fine pesto. Use this as a finishing touch for the minestrone.
