Tortellini Stew with Autumn Vegetables

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 [email protected] (Margaret E. Hyland) 9 Nov 1994. Formatted by Sue Smith, S.Smith34, [email protected] using

MMCONV