Mushroom Tortellini And Escarole Soup

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Mushroom Tortellini And Escarole Soup Ingredients

2 ts Olive oil	5 c Chopped escarole
1 sm Onion (1/2 cup); finely	9 oz Mushroom tortellini or
3 Shiitake mushrooms (1/2	Grated Parmesan cheese;
7 c Vegetable broth

Instructions for Mushroom Tortellini And Escarole Soup

6 SERVINGS OVO-LACTO Dont be misled into thinking that a great-tasting homemade soup needs long, slow cooking-this satisfying soup is ready in just 15 minutes. In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes. Add vegetable broth and heat through. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve with Parmesan cheese if desired. PER SERVING: 134 CAL.; 70 PROT.; 4G TOTAL FAT (0 SAT. FAT); 24G CARB.; 14MG CHOL.; 1,237MG SOD.; 6G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, September 1998, page 34 Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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