Tortellini Stew with Autumn Vegetables
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 9 | ounces |
tortellini
fresh |
|
| 1 md Onion, sliced 1 |
onions
sliced 1/8 inch thick |
*
|
|
| 24 | ounces |
tomatoes, stewed, canned
undrained |
|
| 1 ½ | cups |
tomato juice
|
|
| 2 | cups |
green beans
cut, fresh or, frozen |
|
| ¼ | pound |
mushrooms
thin |
|
| 1 | small |
potatoes
cubed (unpeeled) |
|
| 8 | ounces |
corn
canned or |
|
| 3 | Cloves |
garlic
chopped |
*
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 | tablespoon |
mint leaves
dried |
|
| 1 | cup |
parsley leaves
fresh |
|
| ⅓ | cup |
Parmesan cheese
(soy), grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 260.1 | ml/g |
tortellini
fresh |
|
|
onions
sliced 1/8 inch thick |
*
|
||
| 693.6 | ml/g |
tomatoes, stewed, canned
undrained |
|
| 355 | ml |
tomato juice
|
|
| 473 | ml |
green beans
cut, fresh or, frozen |
|
| 113.4 | g |
mushrooms
thin |
|
| 1 | small |
potatoes
cubed (unpeeled) |
|
| 231.2 | ml/g |
corn
canned or |
|
| 3 | Cloves |
garlic
chopped |
*
|
| 1E+1 | ml |
basil
dried |
*
|
| 15 | ml |
mint leaves
dried |
|
| 237 | ml |
parsley leaves
fresh |
|
| 79 | ml |
Parmesan cheese
(soy), grated |
|
Directions
Heat oil in large pot.
Add tortellini and onion, brown over high heat, stirring often, 1 to 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.
