| previous | next |
Title: Tortellini Stew with Autumn Vegetables
Categories: Soup
Yield: 8 Servings
| 1 | tb | Olive oil |
| 9 | oz | Fresh tortellini (Contadinia |
| Or something similar--NOT | ||
| Dried) | ||
| 1 | md | Onion, sliced 1/8" thick |
| 24 | oz | Stewed tomatoes, undrained |
| 1 1/2 | c | Tomato juice |
| 2 | c | Green beans, cut (fresh or |
| Frozen) | ||
| 1/4 | lb | Mushrooms, sliced thin |
| 1 | sm | Potato, cubed (unpeeled) |
| 8 | oz | Corn, canned or frozen |
| 3 | Cloves garlic, chopped | |
| (more, to taste) | ||
| 2 | ts | Dried basil |
| 1 | tb | Dried mint |
| 1 | c | Fresh parsley sprigs |
| 1/3 | c | [soy] parmesan cheese, |
| Grated |
Heat oil in large pot. Add tortellini and onion, brown over high heat, stirrin g often, 1-2 minutes or until tortellini is nicely brown. Add all remaining ingredients except parsley and parmesan. Stir and bring to a simmer over mediu m heat. Cover and cook 10-15 minutes or until vegetables are crisp but tender. Just before serving, stir in parsley. Sprinkle with parmesan.
Posted to rec.food.veg.cooking by MH6261A@american.edu (Margaret E. Hyland) 9 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
| previous | next |