Title: Winter-Warming Tortellini Soup
Categories: Soups, Diabetic, 
      Yield: 5 servings
      1    Clove garlic, finely chopped
      1 sm Onion, chopped
      1    Rib celery, chopped
      1 md Carrot, chopped
      2 tb Butter
      6 c  Water
      4 ts Chicken bouillon granules
     10 oz Dried cheese-filled
      1 tb Chopped fresh parsley
    1/4 ts Pepper
    1/2 ts Ground nutmeg
           Freshly grated Parmesan
  In 4-quart Dutch oven over medium-low heat, cover 
and cook garlic,
  onion, celery and carrot in margarine for 10 minutes, 
  frequently. Stir in water and bouillon granules. Heat 
to boiling; red
  heat. Stir in tortellini. Cover and simmer 20 minutes, 
  occasionally, until tortellini are tender.
  Stir in parsley, pepper and nutmeg.
  Cover and cook 10 minutes. Top each serving with cheese.
  Per serving: 327 calories (19 percent from protein, 
56 percent from
  carbohydrate, 25 percent from fat), 16 grams protein, 
46 grams
  carbohydrate, 9 grams fat, 50 milligrams cholesterol, 
1,223 milligrams
  Exchanges: 1/2 vegetable, 3 bread, 1 meat, 1 fat.
  From "Soup, Stew and Chili" by Betty Crocker.
  From the Oregonian's FOODday, 1/5/93.

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