Lentil Minestrone with Tortellini and Basil Oil

Minestrone is one of my favourite comfort foods during the colder months. It's steaming hot, loaded with lots of veg, and fibre-rich lentils. I love to make my version with tortellini and a splash of fragrant and fresh basil oil.

This recipe is seriously SO easy, I generally make a big batch and freeze individual portions for lunches and lazy dinners. 

The best part about this entire recipe is the basil oil. It's kind of like a thin pesto that I love to finish the soup off with. An insanely delicious mix of basil, extra virgin olive oil and parmesan cheese. HEAVEN!!

Now run to your kitchen and get cooking!

This recipe serves four.

Ingredients

2 large carrots, diced with skin on

5 celery sticks, diced

2 potato, diced with skin on

1 can of crushed tomatoes

1 can lentils, rinsed and drained

3 and 1/2 litres of chicken stock (or vegetable stock)

170g or so tortellini (I use Barilla Three Cheese Tortellini)

One bunch basil

1/2 cup parmesan, grated

1/2 to 3/4 cup extra virgin olive oil (I use Bertolli Robusto EVOO)

Salt and pepper to taste

Method

Place a swig of olive oil into a large heavy-based saucepan and add carrots, celery and potato and saute for 5 or so minutes.

Add stock and simmer for 15 minutes, add tomatoes and lentils, simmer for a further 10 minutes or until veggies are tender. Season with salt and pepper.

In the meantime, place basil, parmesan and olive oil into a food processor and pulse until basil is finely chopped. Set aside.

Add tortellini to the pot once veggies are tender and cook for 6-7 minutes until 'al dente' (or to packet instructions).

Serve straight away with a generous drizzle of basil oil.