VT - Tortellini and Escarole Soup

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* Exported from MasterCook *

 

Tortellini and Escarole Soup

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

9 ounces package fresh or dried mushroom-filled

tortellini

2 teaspoons olive oil

1 small onion -- finely chopped

3 fresh shiitake mushrooms -- stemmed and sliced

7 cups vegetable broth

5 cups chopped fresh escarole

Grated Parmesan cheese -- optional

 

Bring large saucepan of lightly salted water to a boil. Add tortellini; stir to

prevent sticking. Cook until just tender, about 7 minutes for fresh pasta and

15 minutes for dried. Drain well..

 

Meanwhile, 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 boil. Add escarole and cook 2 minutes. Add cooked

tortellini and heat through. Serve sprinkled with Parmesan if desired.

 

Per serving: 206 cal; 8g prot; 5g total fat (1g sat fat) 13g carb; 55mg chol;

315mg sod; 2g fiber

 

Source:

" Recipe by test kitchen director Stephanie Browner "

S(Formatted by):

" Karen on 1/11/03 "

 

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Per Serving (excluding unknown items): 304 Calories; 9g Fat (26.9% calories from

fat); 12g Protein; 44g Carbohydrate; 6g Dietary Fiber; 58mg Cholesterol; 1995mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

 

NOTES : This Italian winner is proof that a great-tasting soup doesn't always

need long, slow cooking. Our hearty rendition goes from stovetop to table in

well under 30 minutes.

Nutr. Assoc. : 5316 0 0 1365 0 550 0