| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
American |
Internet, Nov., Fatfree |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 9 |
oz |
Fresh tortellini (Contadinia |
|
|
Or something similar–NOT |
|
|
Dried) |
| 1 |
md |
Onion, sliced 1/8" thick |
| 24 |
oz |
Stewed tomatoes, undrained |
| 1 1/2 |
c |
Tomato juice |
| 2 |
c |
Green beans, cut (fresh or |
|
|
Frozen) |
| 1/4 |
lb |
Mushrooms, sliced thin |
| 1 |
sm |
Potato, cubed (unpeeled) |
| 8 |
oz |
Corn, canned or frozen |
| 3 |
|
Cloves garlic, chopped |
|
|
(more, to taste) |
| 2 |
ts |
Dried basil |
| 1 |
tb |
Dried mint |
| 1 |
c |
Fresh parsley sprigs |
| 1/3 |
c |
[soy] parmesan cheese, |
|
|
Grated |
INSTRUCTIONS
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@american.edu (Margaret E. Hyland)
9 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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