Minestrone Soup with Wagyu Tortellini and Parmesan

Small dice carrot, zucchini and celery. Peel and small dice onion. Chop silverbeet leaves, removing the toughest part of the stem. Peel and mince garlic. Pick parsley leaves, discarding stems, and chop. Drain and rinse kidney beans.

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the tinned diced tomatoes, tomato paste, kidney beans, zucchini, stock, silverbeet, half the parsley and 2 cup of water. Cover and simmer for 20-25 minutes.

Stir in the tortellini and cook, uncovered, for 3 more minutes, until the pasta is cooked through.

Divide minestrone soup with tortellini between serving plates and garnish with parmesan and remaining parsley. Enjoy!

Small dice carrot, zucchini and celery. Peel and small dice onion. Chop silverbeet leaves, removing the toughest part of the stem. Peel and mince garlic. Pick parsley leaves, discarding stems, and chop. Drain and rinse kidney beans.

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the tinned diced tomatoes, tomato paste, kidney beans, zucchini, stock, silverbeet, half the parsley and 1¹⁄₂ cup of water. Cover and simmer for 20-25 minutes.

Stir in the tortellini and cook, uncovered, for 3 more minutes, until the pasta is cooked through.

Divide minestrone soup with tortellini between serving plates and garnish with parmesan and remaining parsley. Enjoy!

Small dice carrot, zucchini and celery. Peel and small dice onion. Chop silverbeet leaves, removing the toughest part of the stem. Peel and mince garlic. Pick parsley leaves, discarding stems, and chop. Drain and rinse kidney beans.

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the tinned diced tomatoes, tomato paste, kidney beans, zucchini, stock, silverbeet, half the parsley and 1 cup of water. Cover and simmer for 20-25 minutes.

Stir in the tortellini and cook, uncovered, for 3 more minutes, until the pasta is cooked through.

Divide minestrone soup with tortellini between serving plates and garnish with parmesan and remaining parsley. Enjoy!

Small dice carrot, zucchini and celery. Peel and small dice onion. Chop silverbeet leaves, removing the toughest part of the stem. Peel and mince garlic. Pick parsley leaves, discarding stems, and chop. Drain and rinse kidney beans.

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the tinned diced tomatoes, tomato paste, kidney beans, zucchini, stock, silverbeet, half the parsley and 1 cup of water. Cover and simmer for 20-25 minutes.

Stir in the tortellini and cook, uncovered, for 3 more minutes, until the pasta is cooked through.

Divide minestrone soup with tortellini between serving plates and garnish with parmesan and remaining parsley. Enjoy!

Small dice carrot, zucchini and celery. Peel and small dice onion. Chop silverbeet leaves, removing the toughest part of the stem. Peel and mince garlic. Pick parsley leaves, discarding stems, and chop. Drain and rinse kidney beans.

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the tinned diced tomatoes, tomato paste, kidney beans, zucchini, stock, silverbeet, half the parsley and 1 cup of water. Cover and simmer for 20-25 minutes.

Stir in the tortellini and cook, uncovered, for 3 more minutes, until the pasta is cooked through.

Divide minestrone soup with tortellini between serving plates and garnish with parmesan and remaining parsley. Enjoy!

Small dice carrot, zucchini and celery. Peel and small dice onion. Chop silverbeet leaves, removing the toughest part of the stem. Peel and mince garlic. Pick parsley leaves, discarding stems, and chop. Drain and rinse kidney beans.

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the tinned diced tomatoes, tomato paste, kidney beans, zucchini, stock, silverbeet, half the parsley and 1 cup of water. Cover and simmer for 20-25 minutes.

Stir in the tortellini and cook, uncovered, for 3 more minutes, until the pasta is cooked through.

Divide minestrone soup with tortellini between serving plates and garnish with parmesan and remaining parsley. Enjoy!