Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; chopped |
| 1 \N | Clove garlic; minced |
| 3 tablespoons | Dry sherry; see pantry |
| 4 cups | Low sodium chicken broth; defatted |
| 2 teaspoons | Dried Italian seasoning |
| 9 ounces | Tortelloni, cheese filled; reduced-fat |
| 15 ounces | Tomato sauce; low salt |
| 10 ounces | Frozen spinach; thawed but undrained |
| ⅛ teaspoon | Freshly ground black pepper |
| 1 teaspoon | Sugar; optional |
| 4 teaspoons | Grated Parmesan cheese |
"Spinach, tortelloni and just a touch of sherry turn a simple tomato base into an extraordinary soup."
PANTRY: Substitutes for wine: apple juice, pear juice, white grape juice, broth or water
In a 2-cup glass measuring cup, combine the onions, garlic and sherry or juice. Cover with wax paper and microwave on high power for 2 minutes or until the onions soften. Set aside.
In a large pot combine the broth and Italian seasoning. Bring to a boil over medium-high heat.
Add the tortelloni. Cover and simmer for 5 minutes.
Stir in the tomato sauce, spinach, pepper and onion mixture. Cover and simmer for 15 minutes. Taste the soup; if it seems acidic, add the sugar.
Serve sprinkled with the Parmesan.
Hands on: 10 minutes Per serving: 282 calories : 1⅘ g. total fat (6% of calories); ⅘ g. saturated fat; 4 mg.
cholesterol; 821 mg. sodium
PATh's variation: Use fresh spinach, chopped. Add peppery greens in season: such as chopped ½ bunch of watercress; or some arugula. Or add a handful of a mild cabbage, like napa, shredded. Garnish with a spoonful or two of chopped redgala apple, celery, avocado and cilantro; or tomato, red onion and fennel; or other 'relish' made from fresh vegetables and fruits.
[ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe]
Recipe By : Prevention's Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 13:36:03 -0800 (PST) From: PatH <phannema@...>