Tortellini minestrone

Tortellini minestrone

20 Min. Active
40 Min. Total
389 kcal per person
vegetarian
Nutritional value / person: Fat: 10 g, Carbohydrate: 52 g, Protein: 18 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Colander
  • Cooking spoon
  • Ladle
  • Measuring cup
  • Pan
  • Paring knife
  • Peeler
  • Tablespoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrot

2 carrots
1 stick leek

Vegetable soup

1 tbsp olive oil
300 g -.-
1 tbsp tomato puree
1 tin peeled cherry tomatoes (approx. 400 g)
8 dl vegetable bouillon
2 sprigs rosemary
1 bay leaf

Minestrone

500 g tortelloni
80 g grated Parmesan
salt and pepper to taste
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How it's done

The kids can help at the marked areas .

Carrot

2 carrots
1 stick leek

Peel the carrots, halve lengthwise, cut into pieces approx. 1 cm thick. Cut the leek into thin rings.

Vegetable soup

1 tbsp olive oil
300 g -.-
1 tbsp tomato puree
1 tin peeled cherry tomatoes (approx. 400 g)
8 dl vegetable bouillon
2 sprigs rosemary
1 bay leaf

Heat the oil in a pan. Sauté the bolognese vegetables with the carrots and leek for approx. 5 mins. Add the tomato puree and cook for approx. 5 mins. Add the tomatoes, pour in the stock, add the rosemary and bay leaf, cover and simmer for approx. 20 mins.

Minestrone

500 g tortelloni
80 g grated Parmesan
salt and pepper to taste

Add the tortelloni, simmer for approx. 2 mins., plate up. Sprinkle with cheese, season.

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