Fall soup

Yield: 1 Servings

Measure Ingredient
1 tablespoon Plus 1 tsp olive oil
½ cup Chopped onion
1 cup Chopped carrot
½ cup Chopped fennel (optional)
2 \N Garlic cloves; minced
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 \N Bay leaf
4 cups Canned whole tomatoes in thick puree, chopped
2 cups Water
2 cups Chicken broth
1 pack Dried cheese tortellini
2 cups Escarole or spinach; shredded
\N \N Italian parsley for garnish

Clarion Ledger Recipes, 11/19/97 Heat olive oil in large stockpot; saute onion, carrot, fennel and garlic.

Cook until vegetables are limp; stir in herbs, and cook 1 minute. Stir in chopped tomatoes, 2 c. water and chicken broth and cook for 15 min. Add pasta, and cook until tortellini is tender, adding additional water, if necessary. Add escarole or spinach, and cook for 6 min. Garnish with Italian parsley. SOURCE: Food for Thought (the Junior League of Birmingham, AL's cookbook)

Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Nov 19, 1997

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