| Tortellini Stew with Autumn Vegetables
1 tablespoon of Olive oil
9 ounces of Fresh tortellini (Contadina or something similar--NOT Dried)
1 medium Onion, sliced 1/8" thick
24 ounces of Stewed tomatoes, undrained
1 1/2 cups of Tomato juice
2 cups of green beans, cut (fresh or frozen)
1/4 pound of Mushrooms, sliced thin
1 small Potato, cubed (unpeeled)
8 ounces of corn, canned or frozen
3 Cloves garlic, chopped or more, to taste
2 teaspoons of dried basil
1 tablespoon of dried mint
1 cup of fresh parsley sprigs
1/3 cup of [soy] parmesan cheese, grated |
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Heat oil in large pot. Add tortellini and onion, brown over high heat, stirring 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 medium 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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