Tortellini Stew With Autumn Vegetables (ques. of the week)

[Guest guest]

I could eat tortellini daily.  I get a good spinach and cheese from the Italian

deli.

Myrtle

 

Tortellini Stew With Autumn Vegetables

 

1 tablespoon olive oil

9 ounces fresh tortellini

1 medium onion, sliced 1/8 " thick

24 ounces stewed tomatoes, undrained

1 1/2 cups tomato juice

2 cups green beans, cut, fresh or frozen

1/4 pound mushrooms, sliced thin

1 small potato, cubed, unpeeled

8 ounces corn, canned or frozen

3 cloves garlic, chopped, more to taste

2 teaspoons dried basil

1 tablespoon dried mint

1 cup fresh parsley sprigs

1/3 cup [soy] parmesan cheese

grated

 

Heat oil in large pot.

Add tortellini and onion, brown over high heat, stirring 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 medium heat.

Cover and cook 10 to 15 minutes or until vegetables are crisp but tender.

Just before serving, stir in parsley.

Sprinkle with parmesan. Yields 8 servings.