Instructions

1. Finely chop the onion, garlic, celery, carrot, pepper and sage leaves. Peel, then dice the squash.
2. Heat the oil in a saucepan over low heat, then add the onion and gently fry for 5 minutes, until softened.
3. Add the rest of the chopped vegetables and sage, and gently sauté for 10 minutes under cover, stirring occasionally.
4. Add the tomato purée, stir to coat the veggies well, then add the tinned tomatoes and stock.
5. Bring to a boil, then gently simmer for 20 minutes, under cover, until the vegetables are tender.
6. Add the parsley and turn off the heat.
7. Using a stick blender, process the stew until get a thick, smooth sauce. Add more stock if it’s too thick or you prefer it a bit thinner.
8. Add the beans and cook for 5 more minutes.
9. Meanwhile, cook the tortelloni pieces according to the packet instructions. This should take a couple of minutes. With a slotted spoon transfer them to a bowl.
10. Serve the sauce and beans in soup bowls, then divide tortelloni pieces between them.
11. Garnish with herbs and/or grated (vegan or not) Parmesan.
12. Serve immediately.