Tortellini stew
8 servings
Ingredients
| Quantity | 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 | 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 | 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 |
Directions
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.