T0RTELLINI AND ZUCCHINI SOUP

 

• 2 tablespoon oil, olive, extra-virgin
• 2 large carrot(s), finely chopped
• 1 large onion(s), diced
• 2 tablespoon garlic, minced, minced
• 1 teaspoon rosemary, fresh, chopped
• 2 can(s) broth, vegetable, 14-ounce cans (use low-sodium broth to lower sodium numbers)
• 2 medium zucchini, diced
• 9 ounce(s) tortellini, cheese-filled, fresh or frozen preferably spinach and cheese, (about 2 cups)
• 4 medium tomato(es), plum, diced
• 2 tablespoon vinegar, red wine

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. 

 

2. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

 

3. 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.

 

4. 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.

Yield: 6 servings

This easy healthy recipe and photo are from Eating Well. The nutritional information follows: Calories: 203, Saturated Fat: 2g, Sodium: 386mg, Dietary Fiber: 4g, Total Fat: 8g, Carbs: 28g, Cholesterol: 10mg, Protein: 7g