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 | Garlic cloves; minced |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried oregano |
| 1 | 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 |
| 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