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Name: Smoky Minestrone with Tortellini and Parsley or Basil Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: Italian
Ingredients: 3 Tbs Extra virgin olive oil; 2 slices Bacon Chopped; 1 Large Onion Chopped; 2 Large Garlic cloves minced; 1 Leek Thinly sliced; 3 Carrots Chopped; 2 Celery chopped; 1 Zucchini chopped; 1 Potato chopped; 4 cups Vegetable/chicken stock; 1 15 oz Can of chickpeas; 1 28 oz Can of peeled tomatoes With juice; 1 Cup Kale Finely chopped; 1 9 oz Package of tortellini; Balsamic Vinegar For drizzling; Grated Parmesan For garnish

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INGREDIENTS

3 Tbs Extra virgin olive oil
2 slices Bacon ; Chopped
1 Large Onion ; Chopped
2 Large Garlic cloves ; minced
1 Leek ; Thinly sliced
3 Carrots ; Chopped
2 Celery ; chopped
1 Zucchini ; chopped
1 Potato ; chopped
4 cups Vegetable/chicken stock
1 15 oz Can of chickpeas
1 28 oz Can of peeled tomatoes ; With juice
1 Cup Kale ; Finely chopped
1 9 oz Package of tortellini
Balsamic Vinegar ; For drizzling
Grated Parmesan ; For garnish

INSTRUCTIONS

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.

2. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.

3. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.

4. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already).

5. Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.

6. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary.

7. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto

cup loosely packed basil or parsley

tablespoons pine nuts, toasted

cloves garlic, peeled

tablespoons grated Parmesan cheese

tablespoon olive oil

1. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.

2. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.

3. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

NOTES

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Smoky Minestrone with Tortellini and Parsley or Basil Pesto

3 Tbs Extra virgin olive oil
2 slices Bacon Chopped
1 Large Onion Chopped
2 Large Garlic cloves minced
1 Leek Thinly sliced
3 Carrots Chopped
2 Celery chopped
1 Zucchini chopped
1 Potato chopped
4 cups Vegetable/chicken stock
1 15 oz Can of chickpeas
1 28 oz Can of peeled tomatoes With juice
1 Cup Kale Finely chopped
1 9 oz Package of tortellini
 Balsamic Vinegar For drizzling
 Grated Parmesan For garnish

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. 
2. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. 
3. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. 
4. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). 
5. Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. 
6. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. 
7. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto

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
1. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
2. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
3. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 7 Servings

Calories: 150
Calories from Fat: 87 (58%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.1g
Cholesterol 5.4mg		2 %
Sodium 105.8mg		4 %
Potassium 432.1mg		11 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 11.5g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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