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1
Cover the dried tomatoes with about 1 cup boiling water in a small bowl.
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2
Let stand until needed.
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3
Heat the oil in a large soup pot.
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4
Add the onion, garlic, and carrots and saute over medium-low heat, stirring occasionally, until all are golden.
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5
Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds.
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6
Place in another large pot with just enough water to keep the bottom of the pot moist.
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7
Cover and cook until just tender and bright green, about 5 to 7 minutes.
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8
Remove from the heat and set aside until needed.
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9
Add the water, tomatoes, tortellini, and seasoning to the soup pot.
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10
Bring to a rapid simmer, then lower the heat.
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11
Cover and simmer gently for 15 minutes, or until the carrots are just tender.
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12
Add the squash and dill.
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13
Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done.
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14
Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency.
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15
Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
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16
Per serving:
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17
Calories: 115
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18
Total fat: 4g
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19
Protein: 5g
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20
Fiber: 4g
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21
Carbohydrate: 17g
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22
Cholesterol: 0mg
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23
Sodium: 437mg
