*  Exported from  MasterCook  *

                  TORTELLINI STEW WITH AUTUMN VEGETABLES

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Nov.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
 


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