Tortellini stew with autumn vegetables
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 9 | ounces | Fresh tortellini (Contadinia |
| Or something similar--NOT | ||
| Dried) | ||
| 1 | medium | Onion, sliced 1/8\" thick |
| 24 | ounces | Stewed tomatoes, undrained |
| 1½ | cup | Tomato juice |
| 2 | cups | Green beans, cut (fresh or |
| Frozen) | ||
| ¼ | pounds | Mushrooms, sliced thin |
| 1 | small | Potato, cubed (unpeeled) |
| 8 | ounces | Corn, canned or frozen |
| 3 | Cloves garlic, chopped | |
| (more, to taste) | ||
| 2 | teaspoons | Dried basil |
| 1 | tablespoon | Dried mint |
| 1 | cup | Fresh parsley sprigs |
| ⅓ | cup | [soy] parmesan cheese, |
| Grated | ||
Directions
Heat oil in large pot. Add tortellini and onion, brown over high heat, stirrin g often, 1-2 minutes or until tortellini is nicely brown. Add all remaining ingredients except parsley and parmesan.
Stir and bring to a simmer over mediu m heat. Cover and cook 10-15 minutes or until vegetables are crisp but tender. Just before serving, stir in parsley. Sprinkle with parmesan.
Posted to rec.food.veg.cooking by MH6261A@... (Margaret E.
Hyland) 9 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV