KITCHENAID KSB560 - Manual (Page 21)

18
ENGLISH
2 tbs (30 mL) olive oil
1 /
2
cup (120 mL)
chopped onion
1 /
2
cup (120 mL)
chopped green
pepper
2 cans (14.5 oz
[429 mL] each)
Italian-seasoned
diced tomatoes,
undrained
1 tbs (15 mL) sugar
1 /
2
tsp (2 mL) salt
1 /
4
tsp (1 mL) fennel
seed
1 /
8
tsp (0.5 mL) cayenne
pepper
1 can (14 oz. [415 mL])
beef broth
1 package (9 oz
[265 mL])
refrigerated cheese-
filled tortellini
Shredded mozzarella
cheese, if desired
Chopped fresh
parsley, if desired
In large saucepan over medium-high heat, heat olive oil.
Add onion and green pepper; cook 3 to 5 minutes, or
until limp. Add tomatoes, sugar, salt, fennel seed, and
cayenne pepper. Reduce heat to low; simmer, uncovered,
15 to 20 minutes, or until thickened, stirring occasionally.
Cool 5 minutes.
Pour half of cooled tomato mixture into pitcher. Cover
and blend at STIR about 15 seconds. Add remaining
tomato mixture. Cover and blend at STIR about
15 seconds. Blend at LIQUEFY about 10 seconds,
or until smooth.
Return mixture to saucepan. Add broth. Bring to a boil.
Add tortellini. Reduce heat to low; simmer, uncovered,
8 to 10 minutes, or until tortellini is tender, stirring
occasionally.
Serve hot, sprinkled with mozzarella cheese and
chopped parsley, if desired.
Yield: 6 (1 cup [235 mL]) servings.
Per Serving: About 250 cal., 8 g protein, 35 g carb,
8 g total fat, 2.5 g saturated fat, 20 mg cholesterol,
1,100 mg sod.
For 56 oz (1.75 L) pitcher:
Heat 3 tbs (45 mL) olive oil in large Dutch oven over
medium-high heat. Add 3 /
4
cup (175 mL) chopped onion
and 3 /
4
cup (175 mL) chopped green pepper; cook 3 to
5 minutes, or until limp. Add 3 cans (14.5 oz
[429 mL] each) Italian-seasoned diced tomatoes
(undrained), 1 1 /
2
tbs (20 mL) sugar, 3 /
4
tsp (4 mL) salt,
1 /
4
tsp (1 mL) fennel seed, and 1 /
4
tsp (1 mL) cayenne
pepper. Reduce heat to low; simmer, uncovered, 20 to
25 minutes, or until thickened, stirring occasionally. Cool
5 minutes.
Pour half of cooled tomato mixture into pitcher. Cover
and blend at STIR about 15 seconds. Add remaining
tomato mixture. Cover and blend at STIR about
15 seconds. Blend at LIQUEFY 10 to 15 seconds,
or until smooth.
Return mixture to Dutch oven. Add 1
1 /
2
cans (14 oz
[415 mL] each) beef broth. Bring to a boil. Add
1 1 /
2
packages (9 oz [265 mL] each) refrigerated
cheese-filled tortellini. Continue with directions above.
Yield: 9 (1 cup [235 mL]) servings.
See above for approximate nutrition analysis.
Italian Tortellini Tomato Soup