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  • 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 <slea@HIGHTOWERSERVICES.COM> on Nov 19, 1997