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

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