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

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