February 13: National Tortellini Day

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Title: Tortellini Stew w/Autumn Vegetables
Categories: Pasta, Vegetables, Beans, Herbs, Cheese
Yield: 8 Servings

1 tb Olive oil
9 oz Pkg refrigerated tortellini
1 md Onion; sliced 1/8"
28 oz Can stewed tomatoes;
- undrained
1 1/2 c Tomato juice
2 c Cut green beans; fresh or
- frozen
1/4 lb Thin sliced mushrooms
1 sm Potatoes; unpeeled, 1/4"
- dice/cubes
8 oz Corn niblets
3 cl Garlic; chopped, or more
2 ts Dried basil
1 tb Dried mint
1 c Fresh parsley sprigs
1/3 c 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 10-15 minutes or until
vegetables are crisp but tender.

Just before serving, stir in parsley.

Sprinkle with parmesan.

Makes 8 servings

Posted by Margaret E. Hyland; 09 Nov 1994.

RECIPE FROM: http://www.recipesource.com

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