pasta: red pepper soup with pasta

[Guest guest]

found this in vegetarian pasta cookbook -- oldie but goodie book on the shelf.

i've never had a good pepper soup that didn't start with a home made veg broth

made with root veggies; leeks and fennel seed. also a splash of wine.

 

the recipe below isn't tested.

 

 

* Exported from MasterCook *

 

Red Pepper soup with Tortelloni

 

Recipe By :Sarah Maxwell

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Soups

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

14 ounces roasted red bell peppers -- drained

or pimiento

2 1/2 cups defatted low-sodium vegetable broth

salt and black pepper

1 tablespoon ground coriander

1/2 pound tortellini, spinach-filled -- cooked and drained

or cheese filled

or other pasta shapes

fresh cilantro or parsley -- to garnish

 

Puree the peppers with some of the broth until smooth. Transfer to a large

saucepan and add the remaining broth, salt and pepper and coriander. Stir and

cook over gentle heat for about 10 minutes. Add the pasta and cook for 2

minutes, until heated through. Serve with fresh cilantro garnish.

 

Description:

" Easy from the pantry: 4 appetizers or 2 entrees "

Source:

" Vegetarian Pasta Cookbook "

S(vegRecipes):

" kitpath 2002-03-29 "

Copyright:

" 1994 Chartwell Books "

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Per Serving (excluding unknown items): 147 Calories; 5g Fat (31.4% calories from

fat); 7g Protein; 19g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 756mg

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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