Vegetable Soup with Tortellini

abc.net.au

Ruby

2 to 3 tablespoons extra virgin olive oil, plus more for serving

2 onions, peeled and diced

1 fennel bulb, trimmed, outer layer removed and diced into 1cm pieces (reserve fronds for serving)

2 carrots, washed and diced

4 cloves garlic, finely chopped

2 teaspoons dried oregano, basil or thyme

Sea salt and black pepper

1 large can (800g) crushed tomatoes

4 to 5 cups (1 to 1.25 litres) vegetable stock

1 piece parmesan rind (optional)

½ teaspoon sugar

250g green beans, trimmed and cut into 3cm pieces

500g tortellini (any variety)

1 tablespoon balsamic vinegar

Directions at abc.net.au

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