2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 cups chicken stock
300 g cheese tortellini or spinach tortellini, etc
400 g drained cannellini beans
3/4 cup frozen peas
3 tablespoons basil pesto, and extra
Basil pesto, to serve shaved parmesan cheese, to serve
Directions:
- Heat oil and cook onion till soft.
- Add carrot and cook 2 more minutes.
- Add stock and bring to boil.
- Reduce heat and simmer for 10 minutes.
- Add tortellini and simmer for 8 minutes.
- Add peas and beans and simmer for 3 minutes.
- Stir in pesto. Serve with parmesan and more pesto.