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Steps
1
In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
2
Cover; cook on low setting for 6 to 8 hours.
3
About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.
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Cheese-filled tortellini is available both dried and fresh. Dry tortellini is on the shelf with other dry pasta; fresh tortellini is refrigerated near the dairy case with other fresh pasta. Fresh pasta cooks much more quickly than dry pasta. This stew recipe is developed using dry tortellini.
Made with vegetables broth, this stew is entirely meatless. The combination of beans, pasta and cheese provides complete protein.
Ladle the stew into sturdy serving bowls, and sprinkle it with freshly grated Parmesan cheese and chopped fresh basil. At the table, pass the pepper grinder.
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Nutrition Facts
Serving Size:1 1/4 Cups
Calories
170
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
760mg
32%
Total Carbohydrate
26g
9%
Dietary Fiber
5g
20%
Sugars
4g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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