Tortellini & Zucchini Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 tablespoon(s) olive oil |
2 whole(s) carrots chopped |
1 whole(s) onion- large diced |
1 teaspoon(s) rosemary chopped |
28 ounce(s) vegetable broth- (2 14 ounce cans) |
2 whole(s) zucchini diced |
2 cup(s) tortellini (1 package fresh spinach and cheese) |
4 whole(s) plum tomato (or fire roasted diced can) diced |
2 tablespoon(s) red wine vinegar optional |
2 cube(s) garlic diced |
Directions:
1. PREPARATION
2. 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.
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. 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.
4. NUTRITION
5. 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.
6. Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (35% dv).
7. Carbohydrate Servings: 2
8. Exchanges: 1 starch, 2 vegetable, 1 1/2 fat
|
|