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
It is quite possible to track the history of written cooking instructions back into history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which show the preparation 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 wonderful. Much later, in Roman times a man called Apicius assembled some documents which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also describes how the ancient chefs used a good variety of aromatic flavours, including many that are still in use today such as basil, mint and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. These new herbs and spices prompted an explosion in recipe publications, many of which still exist in private collections. Over the succeeding few hundred years, the powerful families of Europe tried to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and recording popular recipes of the day. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this _ Vegetable Tortellini Soup recipe.
