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Tortellini Stew With Autumn Vegetables

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 9 oz 255g Fresh tortellini -

  3. OR something similar--not

  4. Dried)

  5. 1 Onion - sliced

  6. 1/8" thick (medium)

  7. 24 oz 681g Stewed tomatoes - undrained

  8. 1 1/2 cups 355ml Tomato juice

  9. 2 cups 320g / 11oz Green beans - cut Frozen)

  10. 1/4 lb 113g / 4oz Mushrooms - sliced thin

  11. 1 lb 454g / 16oz Potato - cubed (unpeeled) (small)

  12. 8 oz 227g Corn - canned or frozen

  13. 3 Garlic - chopped

  14. (more - to taste)

  15. 2 teaspoons 10ml Dried basil

  16. 1 tablespoon 15ml Dried mint

  17. 1 cup 16g / 0.6oz Fresh parsley sprigs

  18. 1/3 cup 48g / 1.7oz

  19. Grated

Instructions Jump to Ingredients ↑

  1. 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.

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