Tortellini and Red Pesto Soup
Ingredients
- 1 carrot, diced
- 1 red onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp tomato purée
- 4 stalks cavolo Nero, de-stalked
- 800ml boiling water + stock cube
- 250g vegan tortellini
Stir-in
- 2 tbsp red pesto (sub for regular pesto)
- 1 tsp dried basil, thyme and sage
Preparation
Dice the carrot and onion, add them to a deep pan with a glug of olive oil, and fry for around five minutes.
Add the minced garlic and cavolo Nero, fry for a few minutes, then stir in the tomato purée and a splash of water.
Pour in the stock and dried herbs, bring to a boil for a few minutes, then add the tortellini and red pesto, season with salt and pepper, and enjoy.
