Recipe: Fall Soup
For 1 Persons
Category: None
1 tb Plus 1 tsp olive oil
1/2 c Chopped onion
1 c Chopped carrot
1/2 c Chopped fennel (optional)
2 Garlic cloves; minced
1 ts Dried basil
1 ts Dried oregano
1 Bay leaf
4 c Canned whole tomatoes in
-thick puree, chopped
2 c Water
2 c Chicken broth
1 pk Dried cheese tortellini
2 c Escarole or spinach;
-shredded
Italian parsley for garnish
Clarion Ledger Recipes, 11/19/97
Heat olive oil in large stockpot; saute onion, carrot, fennel and garlic.
Cook until vegetables are limp; stir in herbs, and cook 1 minute. Stir in
chopped tomatoes, 2 c. water and chicken broth and cook for 15 min. Add
pasta, and cook until tortellini is tender, adding additional water, if
necessary. Add escarole or spinach, and cook for 6 min. Garnish with
Italian parsley. SOURCE: Food for Thought (the Junior League of Birmingham,
AL's cookbook)
Posted to EAT-L Digest by Shawn Zehnder Lea
on Nov 19, 1997
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