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Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 2 carrots, chopped
- 1 large onion, finely chopped
- 1l vegetable stock
- 400g can chopped tomato
- 200g frozen mixed peas and beans
- 250g pack fresh filled tortellini (such as spinach and ricotta)
- Handful of basil leaves (optional)
- Grated parmesan or vegetarian alternative, to serve
Method
1. Heat oil in a pan. Fry the carrots and onion for 5 minutes until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes. Add the peas and beans with 5 minutes to go.
2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 minutes until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
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