Here’s a bountiful and nourishing stew made substantial with the delightful addition of tortellini.

　　

Ingredients

8 or more servings

　　2/3 cup sun-dried tomatoes (not oil-cured)

　　1 tablespoon extra-virgin olive oil

　　1 medium onion, finely chopped

　　2 cloves garlic, minced

　　2 medium carrots, peeled and finely diced

　　1 large bunch Swiss chard (10 to 12 ounces)

　　4 cups water

　　One 16-ounce can salt-free diced tomatoes, undrained

　　One 10- to 12-ounce package frozen vegan tortellini (such as tofu- or spinach-filled), partially thawed

　　1 1/2 teaspoons Italian herb seasoning

　　1 medium yellow summer squash, finely diced

　　2 tablespoons minced fresh dill, or 1 teaspoon dried

　　Salt and freshly ground pepper to taste

　　8 fresh basil leaves, thinly sliced

　　

Step 1

Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.

　　

Step 2

Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.

　　

Step 3

Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.

　　

Step 4

Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.

　　

Step 5

Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 115

　　

Step 8

Total fat: 4g

　　

Step 9

Protein: 5g

　　

Step 10

Fiber: 4g

　　

Step 11

Carbohydrate: 17g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 437mg

　　Vegan Soups and Hearty Stews for All Seasons