Tomato soup with spinach tortellini and cheese rolls

Name: tomato soup with spinach tortellini and cheese rolls
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 great fennel bulb in narrow strips, planed; 2 clove garlic minced meat; 70 gram tomato paste tin can; 1 liter vegetable stock of 1 tablet; 1 liter herbal broth from tablet; 200 milliliters sifted tomato package; 250 gram green bean picked up, halved; 250 gram (spinach) tortellini; 1 baguette cut horizontally; 1 ciabatta Bread cut horizontally; 100 gram cream cheese natural; 100 gram cream cheese with herbs

A delicious Italian recipe for tomato soup with spinach tortellini and cheese rolls.

Ingredients

4 tablespoon olive oil
1 great fennel bulb in narrow strips, planed
2 clove garlic minced meat
70 gram tomato paste tin can
1 liter vegetable stock of 1 tablet
1 liter herbal broth from tablet
200 milliliters sifted tomato package

250 gram green bean picked up, halved
250 gram (spinach) tortellini
1 baguette cut horizontally
1 ciabatta Bread cut horizontally
100 gram cream cheese natural
100 gram cream cheese with herbs

Directions

Heat 2 tablespoons of olive oil in a soup pan and fry the fennel and garlic for 2 minutes.
Add the tomato paste and fry for 1 minute. Pour in the stock and sifted tomatoes and bring to the boil.
Add the green beans and tortellini to the soup. Cook gently for 4-6 minutes until the beans and tortellini are tender.
Heat the oven grill. Cut the bread into four. Spread the sandwiches with the cream cheese.
Sprinkle with olive oil and put them under the hot grill until the cheese melts slightly. Serve the cheese rolls with the soup.