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Minestrone with Spinach and Ricotta Tortellini

Product Description

Hearty and delicious and filled with vegetables, this soup makes a fabulous meal any time of year.

Serves 8

INGREDIENTS

DIRECTIONS

  1. Pour Heirloom Controne “No-Soak” Beans into a large stockpot and add water to a level of about 2 inches above the beans. Simmer on medium heat for 1-1/2 hours until beans are tender; do not stir. Drain the beans.
  2. Pour Decimi "No. 51" Limited Edition Slow Food Presidio Umbria Moraiolo EVOO into a heavy saucepan set over medium heat. Add carrots, onion, fennel, and celery and cook until onions are translucent (about 10 minutes). Add the garlic and sauté for 2-3 minutes more.
  3. Transfer the vegetables to the stockpot with the beans. Add the broth, potatoes, and tomatoes; cook on medium-low heat until the vegetables are tender (about ½ hour). Add the zucchini, kale, and tortellini; cook about 15 minutes more, until tortellini are al dente. Add more stock as desired as the tortellini absorb a lot of liquid.
  4. Season with Fior di Maiella Smoked Dried Sweet Pepper Powder, Piranske Soline Fior di Sale sea salt and pepper to taste.
  5. Spoon into bowls, sprinkled with Parmigiano Reggiano cheese and a few Parmesan Smoked Pepper Croutons.

*PARMESAN SMOKED PEPPER CROUTONS

INGREDIENTS

DIRECTIONS

  1. Place bread cubes in a heavy skillet set over medium heat. Drizzle with EVOO and stir until bread is coated with oil. Cook, stirring frequently, until bread is browned on all sides.
Remove from heat and sprinkle with Fior di Maiella Smoked Dried Sweet Pepper Powder and Parmesan.