This stew recipe is a sort of riff on minestrone in the sense that it’s bulked out with pasta. The difference here is that, instead of broken spaghetti or macaroni, I’ve used shop-bought spinach a ricotta tortellini for extra flavour. Seek out the best quality pasta you can lay your hands on and feel free to mix up the choice of greens, depending on what’s in season.
Serves 4 
15 mins 1 tbsp olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
8 1/2 cups good quality chicken or vegetable stock, hot
1/3 cup frozen peas
3.5 oz asparagus, trimmed and roughly chopped
8 spring onions, trimmed and sliced in 5cm pieces
½ savoy cabbage, finely shredded
8 oz pack spinach & ricotta tortelloni
Sea salt and ground black pepper
To serve:
Pesto
Basil leaves
Pecorino cheese
Extra virgin olive oil
1 tbsp olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
2 litres good quality chicken or vegetable stock, hot
150g frozen peas
100g asparagus, trimmed and roughly chopped
8 spring onions, trimed and sliced in 5cm pieces
½ savoy cabbage, finely shredded
250g pack spinach & ricotta tortelloni
Sea salt and ground black pepper
To serve:
Pesto
Basil leaves
Pecorino cheese
Extra virgin olive oil
Medium pot
