Try this Tortelloni Minstrone recipe, or contribute your own.
Suggest a better descriptionSource: martha and marley spoon
1. Preheat oven to 350F. Slice roll 1/2-inch thick and tear into rough 1/4-inch pieces. Grate 2 large cloves garlic. Rinse and dry thyme sprigs.
2. On a small rimmed baking sheet, toss bread with 1 tablespoon oil, 1/3 of the thyme sprigs and half of the grated garlic. Season lightly with salt and bake until toasted, stirring once, about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with croutons. Discard stems.
3. Meanwhile, in a medium saucepan, heat 1 tablespoon oil with remaining thyme sprigs and grated garlic and a small pinch crushed red pepper. Cook over medium-high until garlic is beginning to brown, about 1 minute.
4. Add beans and their liquid, 3 cups water, both packets of vegetable broth concentrate, and 1 teaspoon salt and bring to a boil. Simmer over medium heat until slightly reduced, about 10 minutes.
5. Stir in tortelloni and cook until just tender, 3-4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
6. Remove thyme sprigs. Grate Parmesan and stir half of it into soup. Ladle soup into bowls and top with remaining cheese and garlicky croutons. Garnish with remaining crushed red pepper if desired.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 125 | ||
Calories from Fat: 39 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 209.8mg | 7 % | |
Potassium 668.2mg | 18 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 11.3g | ||
Protein 14.6g | 21 % | |
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. |
Calories per serving: 125
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