Tortellini Soup
	
	1 cup dried Great Northern beans
	1/4 cup brown lentils
	1/4 cup green split peas
	2 Tbsp dried parsley flakes
	1 Tbsp vegetable or chicken broth granules
	2 Tbsp chopped sun-dried tomatoes
	2 tsp grated Parmesan
	1 tsp onion powder
	1/2 tsp instant minced garlic
	1/2 tsp thyme
	3/4 cup dried tortellini
	
	Rinse beans. Put into a 4- to 5-quart heavy pot with 8 cups water. 
	Bring to a boil, reduce heat to medium, cover and simmer until the 
	white beans are tender (1-1/4 to 1-1/2 hours). Add 4 cups water, 
	seasonings, tortellini and, if desired, 1 cup each coarsely chopped 
	carrots and celery. Return to a boil. Reduce heat to low, cover and 
	simmer 1/2 hour, until tortellini and vegetables are tender.
	
	Makes 6 servings (1-1/2 cups each). Each serving: 205 calories, 2 g 
	fat, 1 g saturated fat, 3.5 mg cholesterol, 266 mg sodium, 34 g 
	carbohydrate, 7.5 g fiber, 13 g protein.
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