Here’s a bountiful and nourishing stew made substantial with the delightful addition of tortellini.
Recipe information
Yield
8 or more servings
Ingredients
Preparation
Step 1
Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.
Step 2
Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.
Step 3
Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
Step 4
Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
Step 5
Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 115
Step 8
Total fat: 4g
Step 9
Protein: 5g
Step 10
Fiber: 4g
Step 11
Carbohydrate: 17g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 437mg
