Tortellini Stew With Autumn Vegetables
Ingredients| 1 tbsp olive oil 9 oz fresh tortellini (contadinia 1 or something similar--not 1 dried) 1 medium onion, sliced 1/8 thick 24 oz stewed tomatoes, undrained 1 1/2 cup tomato juice 2 cup green beans, cut (fresh or 1 frozen) 1/4 lb mushrooms, sliced thin 1 small potato, cubed (unpeeled) 8 oz corn, canned or frozen 3 cloves garlic, chopped 1 (more, to taste) 2 tsp dried basil 1 tbsp dried mint 1 cup fresh parsley sprigs 1/3 cup [soy] parmesan cheese, 1 grated |
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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 [email protected] (Margaret E.
Hyland) 9 Nov 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV
Servings:
8
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