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Tortellini & Zucchini Soup Recipe

   
 

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     Tortellini & Zucchini Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6 (1 1/2 cup each)
Preptime   40 min.

Ingredients
2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4 plum tomatoes, diced
 
2 tablespoons red-wine vinegar

Instructions
1.Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2.Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Nutrition Per serving- 203 calories; 8 g fat (2 g sat, 4 g mono); 10 mg cholesterol; 28 g carbohydrates; 7 g protein; 4 g fiber; 386 mg sodium; 400 mg potassium. Nutrition Bonus- Vitamin A (80% daily value), Vitamin C (35% dv). 2 Carbohydrate Serving Exchanges- 1 starch, 2 vegetable, 1 1/2 fat


Originally Submitted
4/26/2010





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