Title: Tortellini Stew with Autumn Vegetables
Categories: Internet, Nov., Fatfree
Yield: 8 Servings

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

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