Tomato-Free Tortelloni Minestrone
- 3 tablespoons garlic-flavored oil
- leaves from a few sprigs of thyme, or 1 teaspoon dried thyme
- 3 cups frozen petits pois
- 2 leeks, halved lengthwise and thinly sliced
- 1 baking potato, peeled and finely diced
- 1 stalk celery, finely diced
- 2 large zucchini, half-peeled and finely diced
- 8 ounces green beans, trimmed and cut into short lengths
- 8 cups cold water
- 2 teaspoons kosher salt, or to taste
- 2 15-ounce cans cannellini or flageolet beans, drained and rinsed
- 1 pound fresh spinach-and-ricotta tortelloni
- leaves from a small bunch of basil
- 2 tablespoons grated Parmesan
- Produce
- A small bunch of basil, leaves from (1)
- Baking potato (1)
- Cannellini or flageolet beans (2 15-ounce cans)
- Celery (1 stalk)
- Green beans (8 ounces)
- Leeks (2)
- Thyme, leaves from sprigs of (3)
- Zucchini, large half (2)
- Cooking & Baking
- Garlic-flavored oil (3 tablespoons)
- Kosher salt (2 teaspoons)
- Pasta & Grains
- Spinach-and-ricotta tortelloni, fresh (1 pound)
- Drinks
- Water (8 cups)
- Dairy
- Parmesan, grated (2 tablespoons)
- Other
- 3 cups frozen petits pois
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 4, 2013 (2 weeks ago).
40 people saved this recipe.
