Tortellini stew

Yield: 8 servings

Measure Ingredient
32 ounces Fat-free chicken broth; was 2 cans
46 ounces Tomato juice; low sodium, was 5 5/8 c
1 cup Cauliflower florets
1 cup Broccoli florets
4 \N Plum tomatoes; cut in 1/2\" slices
8 ounces Fresh mushrooms; was 4 oz.
1 cup Pearl onions; was 1/2 c
1 pounds Tortellini; cheese-filled
1 \N Clove garlic; minced
¼ teaspoon Oregano
2 cups Spinach leaves; shredded
½ cup Fresh basil leaves
8 tablespoons Grated fresh Parmesan cheese; *Betsy's addition

In 6 qt. saucepan, combine broth and tomato juice. Bring to a boil; simmer for 5 mins. Add cauliflower. Stir, cover and cook for 5 mins. Add remaining ingredients except spinach and basil. Stir, cover and cook for 30 mins. Add spinach and basil. Stir, cover and cook for 15 mins. Serves 8 at 350 calories/5 grams fat.

ORIGINATOR Adapted from Prevention Magazine Message From "Grace M. Wagner" <wgmm@...> to The TNT Recipes List March 18, 1998. Per serving: 252 Calories; 5g Fat (17% calories from fat); 19g Protein; 38g Carbohydrate; 43mg Cholesterol; 635mg Sodium

Recipe by: Prevention Magazine

Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 12, 1998, converted by MM_Buster v2.0l.

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