1/2 large Onion, coarsely chopped
1 cl Garlic, minced(2tsp)
1/2 tbsp Olive oil
1 1/2 can 14 1/2 oz beef broth
1/2 can 14 1/2 oz stewed tomatoes
1/4 cup Picante sauce or salsa
1/2 tsp Dried basil, crushed
4 1/2 oz Cheese-filled tortellini
1/2 Green bell pepper, diced
3/16 cup Freshly grated parmesan
Directions
In a large saucepan or Dutch oven, cook onion and garlic in olive oil
until tender, about 6 minutes. Add broth, tomatoes, picante sauce
and basil; bring to a boil. Stir in tortellini; simmer uncovered 15
minutes.
Stir in bell pepper; continue to simmer 3 to 4 minutes or until
tortellini is tender. Ladle into soup bowls; sprinkle with cheese.
Note: Very good with Reser's salsa.
Was for 6 serving, now is for 3 sweet ones.
PER SERVING:
Calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from
fat) Protein: 8 grams Fat: 5 grams Cholesterol: 16 mg
Carbohydrate: 20 grams Sodium: 903 mg Exchanges: 1 vegetable, 1
bread, 1/2 meat, 1/2 fat
Servings: 3 sweet ones
* Vegetable Tortellini Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Pasta; Vegetables; Cheese
The History of Recipes
Experts have tracked the existance of recipes far back into history, certainly as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he tells us how the cooks of his times made use of a wide range of spices, including some familiar names for example basil, mint and dill. Closer to modern times, we find a couple of recipe books which were published in the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the indian curry that we all know today, but rather descriptions of the types of food on the menus of the rich. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the East, including coriander, parsley, and rosemary. These new spices and herbs caused a torrent in publications on food, the majority of which still exist in private cookery archives. By the advent of the twentieth century, cooking publications were in great demand, mostly due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this _ Vegetable Tortellini Soup recipe.
