Minestrone Primavera

Ingredients

•     2 Tbsp of Olive oil

•     1 Bunch (about 5 or 6) Green Onions, white and light green parts only, chopped

•     1 Large Carrot, peeled and diced

•     2 Stalks of Celery, diced

•     1 Bunch of Asparagus, trimmed and chopped

•     2 Zucchini, diced

•     1 14oz can of Cannelini Beans, drained and rinsed

•     1 cup of White Wine

•     1 3” Piece of Parmiggiano Rind or just freshly grated Parmiggiano Reggiano

•     3 cups of Baby Spinach, washed, dried and roughly chopped

•     ¼ cup of Pesto

•     6 cups of Chicken Stock or Vegetable Stock

•     ½ cup of Frozen Peas, defrosted

•     1 cup of Cheese and Spinach Tortellini or any other dried pasta

•     Salt and Pepper, to taste

Preparation

    1) In a large soup pot, add the oil and preheat it over medium heat.

    2) Add the green onions, carrot and celery and let them get nice and translucent, about 5 minutes.

    3) Add the wine and allow it to cook out for about a minute.

    4) Add the stock along with the cannelini beans and parmesan rind and bring to a boil.

    5) Add the chopped zucchini and asparagus and cook for about 10 minutes.

    6) Add the tortellini and cook them until cooked through, about 7 or 8 minutes. Add the spinach, peas and pesto and cook for 1 more minute.

    7) Season with salt and pepper to taste and serve immediately