Name: Mushroom Tortellini And Escarole Soup
Ingredients: 2 ts Olive oil; 1 sm Onion (1/2 cup); finely chopped; 3 Shiitake mushrooms (1/2 cup); sliced; 7 c Vegetable broth; 5 c Chopped escarole; 9 oz Mushroom tortellini or tortelloni; cooked; Grated Parmesan cheese; (optional)

This Sweet Savior exhaled from His voluntariness; He was not dragged to His sufferings, but suffered more willingly than we had greedily sinned against God. We had conscience checking us in sinning, but Christ had no conscience checking Him in suffering; it was his meat and drink to do His Father's will. As God's order makes His sacrifice capable of being satisfactory, so the free willingness of Christ makes it capable of being accepted for us, and applied to us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegtime2	1	servings

INGREDIENTS

2	ts	Olive oil
1	sm	Onion (1/2 cup); finely chopped
3		Shiitake mushrooms (1/2 cup); sliced
7	c	Vegetable broth
5	c	Chopped escarole
9	oz	Mushroom tortellini or tortelloni; cooked
		Grated Parmesan cheese; (optional)

INSTRUCTIONS

6 SERVINGS OVO-LACTO
Don't be misled into thinking that a great-tasting homemade soup needs
long, slow cooking-this satisfying soup is ready in just 15 minutes.
In large pot, heat oil over medium heat. Add onion and mushrooms and cook,
stirring often, until softened, about 3 minutes. Add vegetable broth and
heat through. Add escarole and cook 2 minutes. Add cooked tortellini and
heat through. Serve with Parmesan cheese if desired.
PER SERVING: 134 CAL.; 70 PROT.; 4G TOTAL FAT (0 SAT. FAT); 24G CARB.; 14MG
CHOL.; 1,237MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 34
Converted by MM_Buster v2.0l.

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