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Tortellini Stew with Autumn Vegetables
1 T 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 t Dried basil 1 T 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 [email protected] (Margaret E. Hyland) 9 Nov 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV |
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