Title: Mushroom Tortellini And Escarole Soup
Categories: Vegtime2
Yield: 1 servings

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)

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.