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Tortellini & Zucchini Soup

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1Tortellini & Zucchini Soup Empty Tortellini & Zucchini Soup on 29th December 2009, 12:34 pm

Tortellini & Zucchini Soup Recipe

Nutritional Info (Per serving):
Calories: 203, Saturated Fat: 2g, Sodium: 386mg, Dietary Fiber: 4g, Total Fat: 8g, Carbs: 28g, Cholesterol: 10mg, Protein: 7g


Recipe Source:
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients
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 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

Preparation
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.

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