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KitchenAid KsB565 Manual

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66
ESPAÑOL
2 cucharadas (30 ml)
de aceite de oliva
1
⁄2 taza (120 ml) de
cebolla picada
1
⁄2 taza (120 ml) de
pimiento verde
picado
2 latas (14,5 oz [429
ml] cada una) de
tomates italianos
condimentados
cortados en cubos
sin escurrir
1 cucharada (15 ml)
de azúcar
1
⁄2 cucharadita (2 ml)
de sal
1
⁄4 de cucharadita (1 ml)
de semillas de hinojo
1
⁄8 de cucharadita (0,5
ml) de pimienta de
Cayena
1 lata (14 oz .[415 ml])
de caldo de carne
1 paquete (9 oz. [265
ml]) de tortellini
rellenos con queso
refrigerados
Si desea, mozzarella
cortada en tiras
Si desea, perejil
fresco picado
En una cacerola grande, calentar el aceite de oliva a fuego
medio. Agregar la cebolla y el pimiento verde. Cocinar de 3
a 5 minutos o hasta que queden blandos. Agregar los tomates,
el azúcar, la sal, las semillas de hinojo y la pimienta de Cayena.
Disminuir el fuego al mínimo, hacer hervir destapado a fuego
lento de 15 a 20 minutos o hasta que quede espeso. Revolver
ocasionalmente. Dejar enfriar 5 minutos.
Verter la mitad de la mezcla de tomate fría en la jarra.
Tapar y procesar en REVOLVER durante 15 segundos
aproximadamente. Agregar la mezcla de tomate restante.
Tapar y procesar en REVOLVER durante 15 segundos
aproximadamente. Procesar en LICUAR 10 segundos
aproximadamente o hasta que quede una mezcla suave.
Volver a colocar la mezcla en la cacerola. Agregar el caldo. Dejar
que hierva y agregar los tortellini. Disminuir el fuego al mínimo,
hacer hervir destapado a fuego lento, de 8 a 10 minutos o
hasta que los tortellini estén tiernos. Revolver ocasionalmente.
Servir caliente, espolvoreado con mozzarella y perejil fresco,
si se desea.
Rinde: 6 porciones (1 vaso [235 ml] cada porción).
Cada porción: contiene aproximadamente 250 cal, 8 g
de proteínas, 35 g de carbohidrato, 8 g de
grasa total, 2,5 g de grasas saturadas, 20 mg colesterol,
1,100 mg de cloruro de sodio.
Sopa italiana de tomate y tortellini
… 68 …


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