Makes:
11 Servings, 2 cups each
Utensil:
9 Qt./8.5 L Braiser Pan with Cover
small mixing bowl
Ingredients
Recipe Description:
Spinach, onions and tomatoes are low in saturated fat and low in cholesterol and good cancer fighters. This is a delicious and easy main dish that will have everyone asking for more!
20
ounces
chopped spinach, frozen
(567
g)
2
medium
onions, chopped use Cone #3
32
cloves
garlic, minced
9
cups
vegetable broth
(2.2
L)
28
ounces
tomatoes, diced with juice
(794
g)
2
teaspoons
sugar
(10
mL)
18
ounces
mushroom or cheese tortellini
(513
g)
8
tablespoons
Parmesan cheese, shredded, use Cone #1
(40
g)
1⁄2
teaspoon
black pepper
(2.5
mL)
1⁄2
teaspoon
salt
(2.5
mL)
2
eggs
6
tablespoons
fresh basil, chopped, optional
(16
g)
Directions:
- Set spinach out and thaw. If you need to defrost quickly, submerge package in warm water.
- Preheat braiser pan on medium heat. When several drops of water sprinkled on the pan skitter and dissipate, approximately 4 minutes, place in onion and garlic in pan and stir-fry until onion is tender, approximately 1 minute. Add broth and bring to boil.
- Drain spinach well, squeezing out excess water. Add to the pan. Add tomatoes and juice and sugar. stir to mix well.
- Add tortellini and bring back to a boil. Reduce heat to medium-low and simmer uncovered until tortellini is cooked, approximately 5 minutes.
- Meanwhile, in small bowl, combine Parmesan cheese, salt, pepper and eggs. Stir vigorously.
- When soup is cooked, slowly drizzle the egg mixture into pan, stirring constantly. Stir and cook for an additional 2 minutes.
- Remove from heat and spoon into bowls. Serve immediately.
Tips:
- Serve with a green salad and crusty bread for a colorful, healthy meal.
Directions
Tips
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