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