Smoky Minestrone with Tortellini and Parsley or Basil Pesto
- 3 tablespoons olive oil
- 2 slices preservative-free, all-natural bacon, chopped into small pieces
- 1 large onion, peeled and chopped
- 2 large cloves of garlic, minced
- 1 leek, trimmed and sliced thinly
- 3 carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 zucchini, chopped
- 1 potato, peeled and chopped
- 4 cups vegetable or chicken stock, preferably homemade
- 1 15 oz. can of cooked chickpeas, preferably organic
- 1 28 oz. can of peeled San Marzano tomatoes, with juice
- Salt
- 1 cup kale, chopped fine
- 1 9-ounce package of high quality, all-natural cheese tortellini
- Aged balsamic vinegar, for drizzling- optional
- Grated parmesan cheese for garnish- optional
- 1 cup loosely packed basil or parsley
- 2 tablespoons pine nuts, toasted
- 2 cloves garlic, peeled
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Produce
- Basil or parsley, loosely packed (1 cup)
- Carrots (3)
- Celery, ribs of (2)
- Chickpeas, cooked (1 15 oz. can)
- Garlic (4 large cloves)
- Kale, fine (1 cup)
- Leek (1)
- Onion, large (1)
- Pine nuts, toasted (2 tablespoons)
- Potato (1)
- San marzano tomatoes, with juice (1 28 oz. can)
- Zucchini (1)
- Canned Goods
- Vegetable or chicken stock (4 cups)
- Condiments
- Balsamic vinegar, Aged (1)
- Cooking & Baking
- Olive oil (4 tablespoons)
- Salt (1)
- Pasta & Grains
- Cheese tortellini, high quality all-natural (1 9-ounce package)
- Dairy
- Parmesan cheese, grated (2 tablespoons)
- Parmesan cheese for garnish- optional (1)
- Other
- 2 slices preservative-free, all-natural bacon, chopped into small pieces
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published May 20, 2010 (2 years ago).
54 people saved this recipe.
