Recipe - Fall Soup

1 tablespoon Plus 1 tsp olive oil
One half cup Chopped onion
1 cup Chopped carrot
One half cup Chopped fennel (optional)
2 Garlic cloves; minced
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 Bay leaf
4 cup Canned whole tomatoes in
thick puree, chopped
2 cup Water
2 cup Chicken broth
1 pack Dried cheese tortellini
2 cup 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 EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Nov 19, 1997