Recipe: Italian Tortellini Stew (crock pot)

ITALIAN TORTELLINI STEW

"Add tortellini to the rich Italian sauce when you come home from work. Supper's ready in 20 minutes."

1 medium onion, chopped
2 medium zucchini, cut in 1-inch cubes
2 cans (14 1/2 ounces each) vegetable or chicken broth
1 (28 ounce) can crushed tomatoes, undrained
1 (15 1/2 ounce) can great northern bean, rinsed and drained
2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) pkg. uncooked dry cheese-filled tortellini

Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on LOW setting for at least 6 hours.

When ready to serve, increase heat to HIGH setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft.

Terry's notes: I shredded the zuchini and also 1 large carrot. I used fresh tortellini (9oz) and reduced the final cooking time to about 10 min. or till done. I also had to cut this recipe in half because my crock pot wouldn't hold it all.

Makes 8 servings, 1 1/4 cups each
Source: Fast and Healthy Magazine, January 1996