| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | tb | Plus 1 tsp olive oil |
| 1/2 | c | Chopped onion |
| 1 | c | Chopped carrot |
| 1/2 | c | Chopped fennel (optional) |
| 2 | Garlic cloves; minced | |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1 | Bay leaf | |
| 4 | c | Canned whole tomatoes in thick puree, chopped |
| 2 | c | Water |
| 2 | c | Chicken broth |
| 1 | pk | Dried cheese tortellini |
| 2 | c | Escarole or spinach; shredded |
| Italian parsley for garnish |
INSTRUCTIONS
Clarion Ledger Recipes, 11/19/97 Heat olive oil in large stockpot; saute onion, carrot, fennel and garlic. Cook until vegetables are limp; stir in herbs, and cook 1 minute. Stir in chopped tomatoes, 2 c. water and chicken broth and cook for 15 min. Add pasta, and cook until tortellini is tender, adding additional water, if necessary. Add escarole or spinach, and cook for 6 min. Garnish with Italian parsley. SOURCE: Food for Thought (the Junior League of Birmingham, AL's cookbook) Posted to EAT-L Digest by Shawn Zehnder Lea <[email protected]> on Nov 19, 1997
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