Ingredients
1 tbsp olive oil
2 carrots, chopped
1 large onion, finely chopped
1l vegetable stock
400g can chopped tomatoes
200g frozen mixed peas and beans
250g pack fresh filled tortellini (we used spinach and ricotta)
handful of basil leaves (optional)
grated parmesan (or vegetarian alternative), to serve
Method
Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
