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KitchenAid KsB580 Manual

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63
ESPAÑOL
3 cucharadas (45 mL.)
de aceite de oliva
3
⁄4 taza (175 mL.)
de cebolla picada
3
⁄4 taza (175 mL.)
de pimiento verde
picado
3 latas (14,5 oz.
[429 mL.] cada una)
de tomates italianos
condimentados
cortados en cubos
sin escurrir
1
1
⁄2 cucharadas (20 mL.)
de azúcar
3
⁄4 cucharadita (4 mL.)
de sal
1
⁄4 de cucharadita
(1mL.) de semillas
de hinojo
1
⁄4 de cucharadita
(1 mL.) de pimienta
de Cayena
1
1
⁄2 lata (415 mL.
[14 oz.]) de caldo
de carne
1
1
⁄2 paquete (265 mL.
[9 oz.]) de tortellini
rellenos con queso
refrigerados
Si desea, mozzarella
cortada en trozos
Si desea, perejil
fresco picado
Calentar aceite de oliva en una olla grande a fuego de medio
a alto. Agregar cebolla picada y pimiento verde picado.
Cocinar de 3 a 5 minutos o hasta que quede blando.
Agregar tomates italianos condimentados cortados en cubos
(sin escurrir), azúcar, sal, semillas de hinojo pimienta de Cayena.
Disminuir el fuego al mínimo, hacer hervir destapado a fuego
lento de 20 a 25 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 STIR (Revolver) durante 15 segundos
aproximadamente. Agregar la mezcla de tomate restante.
Tapar y procesar en STIR (Revolver) durante 15 segundos
aproximadamente. Procesar en LIQUEFY (Licuar) de 10 a
15 segundos o hasta que quede una mezcla suave.
Volver a colocar la mezcla en la olla. Agregar caldo de
carne. Dejar que hierva. Agregar tortellini rellenos
con queso refrigerados. Continuar con las instrucciones
arriba mencionadas.
Rinde: 9 porciones (1 taza [235 mL.] cada porción).
Cada porción: contiene aproximadamente 250 calorías,
8 g. de proteínas, 35 g de hidratos de carbono,
8 g. de grasas, 2,5 g. de grasas saturadas, 2
0 mg. colesterol, 1,100 mg. de cloruro de sodio.
Sopa italiana de tomate y Tortellini
… 66 …


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