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

[Guest guest]

Sorry about that last blank post! LOL  My pinky was too quick

Myrtle,

I LOVE tortellini as well.  I would eat it all the time, too!  This sounds

delish to me, and I can't wait to find some great, not too fatty, tortellini.  I

have 1 more store that I know of, but can never get the time to drive out there

to see what they have (which I bet is quinoa, too, since I can't find it

anywhere here, either) 

Thanks for the yummy recipe.  This cooler weather has just hit Florida, so soups

and stews (and chili) are going to become a staple for me

Cassie

 

 

 

 

 

 

 

--- On Tue, 10/21/08, Myrtle Killian <myrtleskies wrote:

Myrtle Killian <myrtleskies

Tortellini Stew With Autumn Vegetables (ques. of

the week)

 

Tuesday, October 21, 2008, 9:45 AM

 

 

 

 

 

 

 

 

 

 

 

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.