PASTA DAY: Tomato Tortellini And Green Bean Soup

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* Exported from MasterCook *

 

Tomato Tortellini And Green Bean Soup

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 36

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium yellow onion -- diced

10 mushrooms -- sliced, up to 12

4 cloves garlic -- minced

6 cups vegetable broth

2 carrots -- diced

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 ounces dried spinach or cheese tortellini -- (about 1 cup)

1/3 pound green beans -- trimmed

and cut into 1-inch pieces

14 ounces canned crushed tomatoes

 

Makes 6 servings

 

This soothing tureen of vegetables, tomato broth, and tortellini can be

served as a satisfying soup or nourishing one pot meal.

 

In a large saucepan, heat the oil over medium heat. Add the onion,

mushrooms, and garlic and cook, stirring, for 7 minutes.

 

Add the broth, carrots, oregano, basil, salt, and pepper, and bring to a

simmer over high heat. Stir in the tortellini and green beans, and cook

for 10 minutes over medium heat, stirring occasionally.

 

Stir in the crushed tomatoes, and cook until the tortellini is al dente, 7

to 10 minutes, stirring occasionally.

 

Let the soup sit for 5 to 10 minutes before serving. Serve with warm

Italian bread.

 

Per Serving: 119 Calories; 5g Protein; 5g Fat; 17g Carbohydrates; 4mg

Cholesterol; 1,218mg Sodium; 3g Fiber.

 

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