Soup with tortellini
1 tbsp olive oil
100g Waitrose Ready to Sauté Soffritto (or 100g chopped onion, carrot and celery)
2 garlic cloves, finely chopped
227g tin chopped tomatoes with herbs in tomato juice
500ml vegetable stock
150g tin cannellini beans, drained and rinsed
1 small courgette, sliced in half lengthways, then into half rounds
½ x 250g pack Del Ugo Cappelletti al Parmigiano
3 tbsp fresh pesto
Heat the olive oil in a pan over a gentle heat. Add the soffritto and fry for 5 minutes, then stir in the garlic and cook for a further 2 minutes.
Add the tomatoes, stock and beans and bring to the boil. Simmer for 5 minutes. Taste and season. Add the courgette and cook for 1 minute. Add the pasta and cook for a further 2-3 minutes until the courgette is tender and the pasta is cooked through.
Ladle into warm bowls, top with pesto and serve with slices of crusty bread.