| 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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