Friday, 17 June 2016


1 tablespoon olive oil
4 medium carrots, finely chopped
4 stalks celery, finely chopped
1 large onion, finely chopped
5 teaspoons minced garlic
8 rashers short cut bacon, diced
2 litres chicken stock*
2 cups water
1200 grams canned diced tomatoes
salt and pepper to taste
600 grams veal tortellini

"kraft" grated parmesan cheese to serve.

heat the oil in a large stockpot and add the carrots, celery,
onion, garlic and bacon. saute until onion is translucent.

add the stock, water and tomatoes.  bring to boil then simmer
covered for 15 minutes.

add salt and pepper.

add the tortellini and gently boil, uncovered, until tortellini
is cooked.

serve sprinkled with the parmesan cheese.

*I used 2 litres water and 8 oxo chicken stock cubes for the stock.

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