Tortellini Stew With Autumn Vegetables

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Tortellini Stew With Autumn Vegetables

 

1 tablespoon olive oil

9 ounces fresh tortellini or something similar, not dried

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 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. Serves

8.

 

 

 

 

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