TOMATO SOUP with OREGANO & TORTELLONI (V)

Servings: 2

Nutritional values per serving:

calories 329, protein 11.4g, fat 16.5g (saturated 2.8g), carbs 30.4g (sugar 4.8g), sodium 365mg

INGREDIENTS

• 300g ripe tomatoes, halved
• 1 leek, roughly chopped
• 2 cloves garlic, quartered
• 3 sprigs fresh oregano
• salt & freshly ground black pepper
• 1 tbsp olive oil
• ½ can cannellini beans
• 500ml vegetable stock
• 1 tbsp extra virgin olive oil
• 100g spinach & ricotta tortelloni (or filling of choice)
• fresh oregano leaves for garnish

METHOD

• Pre-heat the oven to 200°
• Place the tomatoes, leeks, garlic and oregano in a roasting pan. Season with salt and pepper and drizzle with one tablespoon of olive oil. Roast for 25minutes. Add the beans and stock to the roasting pan and cook for another 15 minutes. Remove from the oven and allow to cool before blending.
• Add the contents of the roasting pan to a blender along with a tablespoon of extra virgin olive oil and blitz until smooth. Add a little extra vegetable stock to loosen the soup if desired. Taste and adjust the seasoning if needed. Pour the soup into a pot and re-heat.
• Cook the tortelloni in salted boiling water for ½ a minute less than the package instructions. Drain, add to the soup and cook for another ½ a minute.
• Serve with a drizzle of extra virgin olive oil and a sprinkling of oregano.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food