Vegetable minestrone with cherry tomatoes and tortellini

Serves: 4 Servings
Source: Rose Reisman – http://www.artoflivingwell.ca/recipes

Ingredients:

• 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 or canned diced tomatoes
• 1 cup frozen cheese tortellini
• 1/4 cup grated Parmesan cheese
• 2 cups baby spinach leaves

Instructions:

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.