Minestrone with Spinach and Ricotta Tortellini

Product Description

Serves 8

Hearty and delicious and filled with vegetables, this soup makes a fabulous meal any time of year.

INGREDIENTS

• 1 package (10 ounces) Heirloom Controne “No-Soak” Beans
• 2 tablespoons Decimi "No. 51" Limited Edition Slow Food Presidio Umbria Moraiolo EVOO
• 1 cup carrots, roughly chopped
• 1 medium yellow onion, roughly chopped
• ½ cup fennel bulb, roughly chopped
• 2 stalks of celery roughly chopped
• 2-4 garlic cloves, minced
• 8-10 cups of vegetable or chicken broth
• 2 medium russet or sweet potatoes, cut into ½” dice
• 2 cups (1/2 jar) Tomato pieces
• 2 medium zucchini, cut into ½” diced
• 4 cups Tuscan kale, roughly chopped
• 1 package (8.8 ounces) Ritrovo Selections Dry Stuffed Tortellini with Ricotta and Spinach
• 2 tablespoons Fior di Maiella Smoked Dried Sweet Pepper Powder
• 1 teaspoon Margherita di Savoia Fine Sea Salt
• Freshly ground black pepper or red pepper flakes
• Parmigiano Reggiano cheese, grated
• Parmesan Smoked Pepper Croutons*

DIRECTIONS

1. Pour Controne “No-Soak” Beans into a large stockpot and add water to a level of about 2 inches above the beans.
2. Simmer on medium heat for 1-1/2 hours until beans are tender; do not stir.
3. Drain the beans.
4. Pour Decimi "No. 51" Extra Virgin Olive Oil into a heavy saucepan set over medium heat.
5. Add carrots, onion, fennel, and celery, and cook until onions are translucent (about 10 minutes).
6. Add the garlic and sauté for 2-3 minutes more.
7. Transfer the vegetables to the stockpot with the beans. Add the broth, potatoes, and tomatoes; cook on medium-low heat until the vegetables are tender (about ½ hour).
8. Add the zucchini, kale, and tortellini; cook for about 15 minutes more, until the tortellini is al dente.
9. Add more stock as desired as the tortellini absorb a lot of liquid.
10. Season Smoked Dried Sweet Pepper Powder, Fine Sea Salt, and pepper to taste.
11. Spoon into bowls, and sprinkle with Parmigiano Reggiano cheese and a few Parmesan Smoked Pepper Croutons.

For the Parmesan Smoked Pepper Croutons

INGREDIENTS

• 2 teaspoons Fior di Maiella Smoked Dried Sweet Pepper Powder
• 2 cups stale ciabatta or baguette cubes
• 4 tablespoons Parmigiano Reggiano cheese, grated
• 1 teaspoon  Margherita di Savoia Fine Sea Salt

• 3-4 tablespoons Decimi "No. 51" Limited Edition Slow Food Presidio Umbria Moraiolo EVOO

DIRECTIONS

1. Place bread cubes in a heavy skillet set over medium heat.
2. Drizzle with EVOO and stir until the bread is coated with oil.
3. Cook, stirring frequently, until bread is browned on all sides.

4. Remove from heat and sprinkle with Smoked Sweet Pepper Powder and Parmesan.

Buon Apettito!