Name: Fall Soup
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

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 <slea@HIGHTOWERSERVICES.COM>
on Nov 19, 1997

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