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Category:Soups - Author:N/A- Contributor:
TORTELLINI SOUP
Ingredient:


  • 2 cloves garlic, crushed
  • 1 tbsp. oleo
  • 2 (13 3/4 oz.) cans College Inn Broth
  • 8 oz. fresh or frozen tortellini
  • 1 (15 oz.) can corn
  • 1 (14 1/2 oz.) can tomato sauce
  • 1 (14 1/2 oz.) can tomato bits




Direction:

In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth and tortellini. Heat to boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with cheese. Works good in crockpot.
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Pick of the Week
Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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