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