- Chicken Stock
- Fresh Baby Spinach
- Asparagus Chopped
- Frozen Peas
- Olive Oil
- White Wine
We can get started you’ll need some chicken stock or vegetable stock. I’ve got some fresh baby spinach washed dried and roughly chopped. I’ve got some zucchini and asparagus chopped. I’ve got some celery carrot, spring onions, chopped frozen peas, then it’s been defrosting here. I’ve got some prepared pesto some cheese and spinach tortellini and i’ve got some cannellini beans this is one can that’s been rinsed and drained white wine salt and pepper and olive oil now remember it. I’m just showing you. what i’ve got in the fridge. what I would put in here but whatever. your favorite veggie is whatever your favorite canned beans are by all means the world is your pickle so, you use whatever you’ve got now. what I have here is a large soup pot with a few tablespoons of olive oil preheating that over about medium heat and now to that.
I’m going to add my spring onions some carrots and my celery now obviously. you can use a regular onion. you don’t have to use spring onions but I bought about four things the spring onions at the market so, that’s what I’m using they don’t have as much of a strong flavor which I like but like. I said feel free to use whatever if, you’ve got like a favorite combination feel free to share. I would love to hear and try it myself so, I’m going to do I see the knees just test a tad with some salt. you’re going to stir and I’m going to let these cook for about five to seven minutes or until they become nice and translucent looking good add in my white wine.
You don’t have to add white wine. I just liked a little extra note of almost like brightness and acidity in the background this is just some Pinot Grigio which is my go-to white wine. When I’m cooking I’m just going to let this reduce for about one minute and then. we’ll be ready to add to add a few more ingredients that’s reduced nicely now. I’m going to add in my cannellini beans that it’s been it just took a 14- ounce can rinse them drain the rinse them. I’m adding one now I’m adding my zucchini and my asparagus now as opposed to sauteing them because I didn’t want to overcook them if, I overcook them they don’t keep their color and a little bit of their texture. which I really really happen to like so that’s. why I add them at this stage now all.
I’m going to do is cover them with my sock bring this to a boil. we’ll be ready to add in the tortellini.which by the way if, you don’t have totally Nia you don’t want to actually just use some to be teeny like small pasta. you can add a hair full of rice. whatever you prefer so, I’m just going to wait for this to come up to a boil and then. we’ll get rid of add in the turtle meaning it will be one clue one step closer to the finish line my soup is up to a boil now the veggies have been in there for about five minutes with the stock now they’re obviously not cooked long enough but they’re going to get 10 more minutes but now.I’m going to add the tortellini so, that the Trinity can cook and the time it takes for the veggies to cook through and like.
5I said you don’t have to add to the Linnaean you can add whatever you want al.l I’m going to do is cook this for 10 minutes stirring it usually takes about 11 to 12 minutes so,it’s perfectly tender and the way. I like it but I’m going to let this go for 10 minutes exactly and I will show. you the last and final step but about 10 minutes the turning is practically perfect season this well with some salt and pepper make sure you taste it as well and now. we’re going to add in the peas so just frozen peas all these need to do is read me through and the spinach stir these in and literally takes. I don’t know a minute or so,because the peas and the spinach are already fully cooked through just want to wilt these down and reheat the peas. I meant not tortellini tortellini is already cooked anyways.
I’m just really excited to eat it smells so, so good in here you can add my pesto now this is just pesto this is fresh pesto that I buy at my supermarket now, I have been so, incredibly unsuccessful in finding
fresh basil around here so if, I could find fresh basil in fact. I’m totally lying to you I did find some fresh basil at the market but it was about six dollars for a little pack and it would take me about four or five of those to make a batch of pesto. which it’s been much so just buy some just make sure you buy from the fresh from the fresh cut table but not the jar that’s been sitting in the aisle forever all right wow it smells incredible this is done showing this off and get myself a ladle a spoon a bowl and Gary it again look at those colors.