Tortellini Stew With Autumn Vegetables Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
9 ounce: Fresh tortellini, (Contadinia
Or something similar--NOT,
Dried),
1 medium: Onion, sliced 1/8" thick
24 ounce: Stewed tomatoes, undrained
1 1/2 cup: Tomato juice,
2 cup: Green beans, cut, (fresh or
Frozen),
1/4 lbs: Mushrooms, sliced thin
1 small: Potato, cubed, unpeeled
8 ounce: Corn, canned or frozen
3 Cloves: garlic, chopped
, more, to taste
2 tsp: Dried basil,
1 tbsp: Dried mint,
1 cup: Fresh parsley sprigs,
1/3 cup: [soy] parmesan cheese,
Grated,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp