Italian Tossed Salad
INGREDIENTS:
1 md Onion; chopped
2 md Zucchini; in 1" cubes
2 14 1/2 oz ca vegetable or
-chicken broth
1 28 ounce can crushed
-tomatoes; undrained
1 15 1/2 ounce Great Northern
-beans; drained/rinsed
2 tb Dried basil leaves
1/4 ts Salt
1/4 ts Pepper
1 8 ounce pkg uncooked dry
-cheese-filled tortellini
1 md Onion; chopped
2 md Zucchini; in 1" cubes
2 14 1/2 oz ca vegetable or
-chicken broth
1 28 ounce can crushed
-tomatoes; undrained
1 15 1/2 ounce Great Northern
-beans; drained/rinsed
2 tb Dried basil leaves
1/4 ts Salt
1/4 ts 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. NOTES : Add tortellini to the rich Italian sauce when you come home from work. Supper's ready in 20 minutes. Per serving: 220 calories, 4 g. fat, (6% of total calories from fat), 20 mg. cholesterol.