Summer stew with tortellini

Name: Summer stew with tortellini
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Italian tortellini with meaty filling; 7-10 Tbsp Salt; 750 g green beans; 1 (approx. 500 g) Perennial celery; 4 medium-sized tomatoes; 1 Pot of basil; 1 TABLESPOON Olive oil; 2 Bay leaves; 3 TSP Vegetable bouillon; 7-10 Tbsp Pepper; 2 TABLESPOONS Pine nuts; 40 g Parmesan cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Italian tortellini with meaty filling
7-10 Tbsp Salt
750 g green beans
1 (approx. 500 g) Perennial celery
4 medium-sized tomatoes
1 Pot of basil
1 TABLESPOON Olive oil
2 Bay leaves
3 TSP Vegetable bouillon
7-10 Tbsp Pepper
2 TABLESPOONS Pine nuts
40 g Parmesan cheese

Directions

1
Cook the tortellini in boiling salted water for about 15 minutes and drain. In the meantime, clean, wash and chop the beans and celery. Cook the beans in boiling salted water for about 15 minutes and drain. Wash, clean, quarter and seed the tomatoes. Cut the flesh in half again.
2
Wash the basil and pluck the leaves from the stems. Heat the oil in a pot. Sauté the celery in it. Add beans, tomatoes, basil and bay leaves. Fill up with 3/4 litre water and bring to the boil. Stir in stock. Heat up tortellini in it. If necessary season again with salt and pepper. Roast pine nuts in a pan without fat, slice parmesan thinly.
3
Fill up with 3/4 litre water and bring to the boil. Stir in stock. Heat up tortellini in it. If necessary season again with salt and pepper. Roast pine nuts in a pan without fat, slice parmesan thinly. Sprinkle both over the stew and serve