tortellini soup

[Guest guest]

xposted

 

thought I'd write down one of our fast soups -- when we have frozen tortellini

in the house. it's good in about 30 minutes -- and of course it reheats

better.

 

 

* Exported from MasterCook *

 

Tortellini Soup Hanneman 6-pts

 

Recipe By :KP Slimmer Meals, Hanneman, Riverside 2002

Serving Size : 4 Preparation Time :0:00

Categories : KPSlim2 Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SOUP POT:

4 cups water -- up to 6 cups

1/2 teaspoon dried vegetable and herb salt substitute

1 cup chopped broccoli

1/2 cup sliced carrot

8 ounces tortellini (feta and spinach-filled) -- or similar pasta

1 cup stewed tomatoes -- (canned)

pinch sugar or dollop of honey

2 tablespoons tomato paste -- (canned)

2 vegetarian vegetable bouillon cubes -- (low-sodium)

1 cup cooked kidney beans -- rinsed and drained

SAUTE:

olive oil spray

1/4 cup thinly sliced onion

2 small garlic cloves -- minced

1 celery stalk -- chopped

1/2 cup diced parsnip -- or more if desired

1 cup shredded napa cabbage -- or savoy

1/4 teaspoon black pepper

1 teaspoon tahini

1 teaspoon sun-dried tomato pesto

1 teaspoon basil pesto

GARNISH:

1 teaspoon fresh basil

parmesan cheese (optional)

 

In a 3 or 4 quart soup pot, bring water to a boil. Add salt substitute, broccoli

and carrots. When the water boils again, cook the vegetables for 2 minutes. Add

the tortellini; when water boils again, reduce heat to medium. Cook the pasta

for half the time listed on the packaging.

 

Meanwhile, saute the onion, garlic, celery and parsnip in a sprayed non-stick

skillet until the onion is soft (3 minutes). Add shredded cabbage and saute for

1 minute or until the cabbage is wilted. Sprinkle with coarsely ground pepper.

Add the tahini, basil pesto, sun dried tomato pesto and up to 1 cup broth from

the soup pot. Stir gently to blend. Remove from heat. Set aside.

 

Returning to the soup pot, add the canned tomatoes, sugar, the vegetable

bouillon, and the tomato paste. When the bouillon cube dissolves, add the kidney

beans and the sauteed vegetables with the sauce. Add water to level of expected

yield. Return the soup to a boil. Cover. Reduce heat to lowest setting and

simmer for 10 to 15 minutes. Serve with fresh basil and grated parmesan if

desired.

 

two cups: 297 Calories; 6g Fat (16.8% calories from fat); 16g Protein; 48g

Carbohydrate; 8g Dietary Fiber; 6 WW points

 

S(Contact):

" Hanneman (kitpath) on 15-Mar-2002 "

Yield:

" 8 cups "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 297 Calories; 6g Fat (16.8% calories from

fat); 16g Protein; 48g Carbohydrate; 8g Dietary Fiber; 39mg Cholesterol; 681mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : This soup is easy for us to make impromptu -- from things in the pantry,

freezer and refrigerator. Total time: around 30 minutes. Serve with olive bread.

Sauteed parsnips, by the way, are spicier than boiled: there's a suggestion of

cinnamon. You could easily double the pestos and tahini for a richer broth. We

use spinach and feta tortellini but other combinations would taste just as good.

This reheats better. It's hard to acknowledge any one influence for this soup.

Hanneman 2002

 

Nutr. Assoc. : 0 0 4828 0 0 25095 0 1440 0 0 0 0 0 0 0 0 20144 4844 0 0 0 4449 0

87 0