Tortellini & Zucchini Soup - 4 pts xp

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* Exported from MasterCook *

 

Tortellini & Zucchini Soup - 4 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : LowerCarb (Less than 33g) Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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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 cans vegetable broth -- (14 ounce)

2 medium zucchini -- diced

9 ounces tortellini -- fresh or frozen

(about 2 cups), 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

 

Per serving: 204 calories (35% fat); 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).

2 Carbohydrate Servings

Exchanges: 1 starch, 2 vegetable, 1 1/2 fat

 

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Description:

" 4 pts "

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Per Serving (excluding unknown items): 250 Calories;

9g Fat (30.0% calories from fat); 10g Protein; 35g

Carbohydrate; 4g Dietary Fiber; 30mg Cholesterol;

721mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2

Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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