Monday, August 8, 2011

Minestrone with tortellini

Today's recipe is still devoted to celebrating the tomato, one of the fruits that reaches its apex in this time of the year. I just can't recall how much kilograms of tomatoes I have used last week. In addition to the recipes presented here I have used it in many more recipes for all the daily meals. I also included tomatoes in every salad I have prepared. I didn't make any tomato jam nor tomato sauce. I will give it a try at the end of the month.

Because I love eating soup and in contraposition to the chilled tomato and watermellon soup, I now present a hot soup in which the use of tomato is the key to its success.

1dl olive oil
1 medium onion, chopped
2 cloves of garlic, crushed
2 stalks celery
1 carrot, peeled and cut into small cubes
1 bunch parsley, chopped
1 zucchini, diced
750g ripe tomatoes
600ml water
250g of bacon and cheese tortellini

1. Heat the oil in a sauce pan. Add the onion and garlic. Season with salt and let it cook for a while.

2. Add the chopped celery, carrot, zucchini and half the bunch of parsley. Let it all cook between 5 and 6 minutes. Add the peeled and seeded chopped tomatoes. Stir and add water. Cook for about 10 minutes.

3. Boil the tortellini in a pot following the package instructions.

4. Serve the soup with tortellini and with the rest of the chopped parsley.

This recipe was published in the September 2009 edition of Olive magazine. This soup is to eat and cry for more.

Five Quarters of the Orange is going on vacation, as of today. During that period I will try to do some "culinary research" in the Country of Pasta.

I wish everybody have a great summer holiday.

P.S.: By the way, does anyone have good suggestions for Rome, Perugia, Assisi, Siena, Florence, the coast of Tuscany, Venice and Milan? Any tips regarding eating, or visiting interesting markets, peculiar neighborhoods and stores?

[ Originally published in Portuguese as Minestrone com tortellini ]

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