Vegetable Minestrone with Cherry Tomatoes and Tortellini

The addition of halved cherry tomatoes and tortellini makes this minestrone unique. It’s a full-bodied soup, and could be your main course when served with a green salad.

1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium-high heat. Add the onion and garlic and sauté for 4 minutes or until the onion is just softened.

2. Add the carrots, parsnips, stock, tomato paste, basil, salt and pepper. Bring to a boil, then reduce the heat to medium and cook for i2 minutes or until the vegetables are just tender.

3. Stir in the cherry tomatoes, tortellini and half (about 2 Tbsp) of the Parmesan cheese. Cover and cook for 5 minutes over medium heat or until the tortellini is heated through and the vegetables are tender. Add the spinach and cook for 1 minute. Serve in bowls, and garnish with the remaining Parmesan.

2 tsp vegetable oil
1 cup chopped onion
2 tsp finely chopped garlic
1/2 cup chopped carrots
1/2 cup chopped parsnips
4 cups vegetable (or chicken) stock
2 Tbsp tomato paste
1 tsp dried basil
pinch of salt
1/4 tsp pepper
1 1/2 cups cherry tomatoes, sliced in half
1 cup frozen cheese tortellini
1/4 cup grated Parmesan cheese
2 cups baby spinach leaves

Nutritional Analysis per Serving

Calories 217
Protein 12 g
Fat 6.7 g
Saturated Fat 2.4 g
Carbohydrates 28 g
Cholesterol 16 mg
Sodium 693 mg
Fiber 3.9 g

Prep Time: 15 minutes
Cook Time: 22 minutes

Make Ahead: Prepare up to a day in advance, but add the tortellini just before serving.

Serves 4

Nutrition Watch:Tomato paste is a by-product of tomatoes. Tomatoes, due to their lycopene, have been shown to be helpful in reducing the risk of prostate cancer.