*  Exported from  MasterCook  *
 
                   TORTELLINI STEW WITH AUTUMN VEGETABLES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Nov.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       T            Olive oil
    9       oz           Fresh tortellini (Contadinia
                         Or something similar--NOT
                         Dried)
    1       md           Onion, sliced 1/8 thick
   24       oz           Stewed tomatoes, undrained
    1 1/2   c            Tomato juice
    2       c            Green beans, cut (fresh or
                         Frozen)
      1/4   lb           Mushrooms, sliced thin
    1       sm           Potato, cubed (unpeeled)
    8       oz           Corn, canned or frozen
    3                    Cloves garlic, chopped
                         (more, to taste)
    2       t            Dried basil
    1       T            Dried mint
    1       c            Fresh parsley sprigs
      1/3   c            [soy] parmesan cheese,
                         Grated
 
   Heat oil in large pot.  Add tortellini and onion, brown over high heat,
   stirrin g 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 mediu m heat. Cover and cook 10-15 minutes or until vegetables
   are crisp but tender. Just before serving, stir in parsley. Sprinkle with
   parmesan.
   
   Posted to rec.food.veg.cooking by MH6261A@american.edu (Margaret E. Hyland)
   9 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV
  
 
 
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