Tortellini Stew With Autumn Vegetables

Recipe Ingredients

1 tablespoon	15ml	Olive oil
9 oz	255g	Fresh tortellini - (contadinia
		OR something similar--not
		Dried)
1		Onion - sliced 1/8" thick (medium)
24 oz	681g	Stewed tomatoes - undrained
1 1/2 cups	355ml	Tomato juice
2 cups	320g / 11oz	Green beans - cut (fresh or
		Frozen)
1/4 lb	113g / 4oz	Mushrooms - sliced thin
1 lb	454g / 16oz	Potato - cubed (unpeeled) (small)
8 oz	227g	Corn - canned or frozen
3		Garlic - chopped
		(more - to taste)
2 teaspoons	10ml	Dried basil
1 tablespoon	15ml	Dried mint
1 cup	16g / 0.6oz	Fresh parsley sprigs
1/3 cup	48g / 1.7oz	[soy] parmesan cheese
		Grated

Recipe Instructions

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.

Source:
True Grits

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