EatingWell Tortellini and Zucchini Soup - 4 pts

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EatingWell Tortellini and Zucchini Soup - 4 pts

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

 

 

 

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.

 

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 204 calories; 8 g fat (2 g sat, 4

g mono); 10 mg cholesterol; 28 g carbohydrate; 7 g protein; 4 g fiber;

386 mg sodium; 399 mg potassium.

Nutrition bonus: Vitamin A (80% daily value), Vitamin C (35% dv).

 

Source: EatingWell This Week

Formatted by Chupa Babi in MC: 03.13.07

 

Everyone knows tortellini make a quick weeknight pasta dinner - but

they also add substance that turns this quick vegetable soup into a

meal. One caveat: Read the label carefully; avoid pasta products made

with hydrogenated oils or unnecessary preservatives. Make it a Meal:

Enjoy with a slice of multigrain baguette and a spinach salad.

 

ChupaNote: Next time I'll use balsamic or japanese rice vinegar and

toss in a handful of minced red pepper just before serving. Maybe a

couple of cloves of fresh garlic. Needs some heat too; either red

pepper flakes when heating the oil, or chile paste or sauce during the

cooking. Makes a good base recipe, though.

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