Guest guest Posted March 5, 2000 Report Share Posted March 5, 2000 The editors of Vegetarian Times magazine must REALLY like this soup because it was in the 9/98 issue, the 10/99 issue, and the 3/00 issue. Can't they be more creative? Kathleen * Exported from MasterCook * Tortellini And Escarole Soup 3/00 Recipe By : Vegetarian Times Magazine, March 2000, page 45 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables 30 Minutes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 small onion -- finely chopped 6 shiitake mushrooms -- stemmed and sliced 7 cups vegetable broth 5 cups chopped escarole 9 ounces packaged mushroom tortellini -- cooked OR tortelloni Grated Parmesan cheese -- (optional) 6 SERVINGS OVO Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. 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 broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired. In the September, 1998 issue as Mushroom Tortillini and Escarole Soup, and October, 1999 as Tortellini And Escarole Soup. PER SERVING: 206 CALORIES; 8G PROTEIN; 5G TOTAL FAT; (1G SAT. FAT) 13G CARBOHYDRATE; 55MG CHOLESTEROL; 315MG SODIUM; 2G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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