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42
FRANÇAIS
30 ml (2 cuillerées à
soupe) d’huile d’olive
120 ml (
1
2 tasse)
d’oignon haché
120 ml (
1
2 tasse) de
poivrons verts hachés
2 boîtes (429 ml
[14,5 oz] chaque) de
tomates italiennes
coupées en dés, non
égouttées
15 ml (1 cuillerée à
soupe) de sucre
2 ml (
1
2 cuillerée à thé)
de sel
1 ml (
1
4 cuillerée à thé)
de graines de fenouil
0,5 ml (
1
8 cuillerée à thé)
de poivre de cayenne
1 boîte (415 ml
[14 oz]) de bouillon
de boeuf
1 boîte (265 ml
[9 oz]) de tortellini au
fromage, réfrigérés
Fromage mozzarella
râpé, si désiré
Persil frais haché, si
désiré
Dans une grande casserole, chauffez lhuile dolive à feu moyen.
Ajoutez loignon et le poivron vert; faites cuire de 3 à 5 minutes
ou jusqu’à ce qu’il aient ramolli. Ajoutez les tomates, le sucre,
le sel, les graines de fenouil et le poivre de cayenne. Réduisez la
température et faites cuire à feu doux, à découvert, de 15 à 20
minutes, ou jusquà ce que le mélange épaississe en brassant
occasionnellement. Laissez refroidir 5 minutes.
Versez la moitié du mélange de tomates refroidi dans le
récipient. Couvrez et mélangez à STIR (BRASSER) pendant 15
secondes. Ajoutez le reste du mélange de tomates. Couvrez et
mélangez à STIR (BRASSER) pendant 15 secondes. Couvrez et
mélangez à la position LIQUEFY (LIQUÉFIER) pendant environ
10 secondes ou jusquà obtention dune consistance onctueuse.
Remettez lelange dans la casserole. Ajoutez le bouillon.
Portez à ébullition. Ajoutez les tortellini. Réduisez la
température et faites cuire à feu doux, à découvert, de 8
à 10 minutes ou jusqu’à ce que les tortellini soient tendres
en brassant occasionnellement.
Servez chaud, saupoudrez de fromage mozzarella et de
persil haché, si désiré.
Quantité : 6 portions (235 ml [1 tasse]).
Par portion : Environ 250 calories, 8 g de protéines, 35 g
de glucides, 8 g de lipides, 2,5 g de graisse saturée, 20 mg
de cholestérol, 1100 mg de sel.
Tortellini italien à la soupe aux tomates
44


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