Yield: 1 servings
|2 teaspoons||Olive oil|
|1 small||Onion (1/2 cup); finely chopped|
|3 \N||Shiitake mushrooms (1/2 cup); sliced|
|7 cups||Vegetable broth|
|5 cups||Chopped escarole|
|9 ounces||Mushroom tortellini or tortelloni; cooked|
|\N \N||Grated Parmesan cheese; (optional)|
6 SERVINGS OVO-LACTO
Don't be misled into thinking that a great-tasting homemade soup needs long, slow cooking-this satisfying soup is ready in just 15 minutes.
In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes. Add vegetable broth and heat through. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve with Parmesan cheese if desired.
PER SERVING: 134 CAL.; 70 PROT.; 4G TOTAL FAT (0 SAT. FAT); 24G CARB.; 14MG CHOL.; 1,237MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 34 Converted by MM_Buster v2.0l.