Meat Tortellini in Classic Minestrone
Minestrone soup of Italian origin predates the Roman Empire, and even the Roman Republic. This soup has many variations including vegetarian and non-vegetarian styles and has also become popularized in the US. It is argued that no matter what the base of the soup is or seasonal vegetables used in order to be considered a true minestrone, Borlotti aka Cranberry or Romano beans, must be used.
Ingredients
- ¾ lb tortellini
- 2 oz lard or butter
- 5 San Marzano tomatoes (small diced)
- 2 cups mirepoix (diced)
- 2 ea zucchini, (small)
- 1/3 cup Borlotti beans
- 1 cup spinach
- 2 ea garlic cloves (minced)
- 1 cup green beans (sliced bias)
- 1 cup of broccoli florets
- TT extra virgin olive oil
- TT Parmigiano Reggiano
- TT salt and pepper
Directions
Heat lard in a large pot. Add celery, carrots, onions and garlic and sweat for few minutes. Next, add the beans and zucchini. Add quarts of cold water and simmer for 2 hours. Finally, add the rest of the vegetables and season with salt and pepper. Cook for 10 minutes longer. Scoop 2 ladles of minestrone in a food processor and puree. Return the mixture to the pot. Add tortellini and cook for 3 minutes longer. Plate accordingly and garnish with Parmigiano Reggiano.
