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Tortellini & Zucchini Soup
Recipe courtesy EatingWell.com

Ingredients
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Instructions
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.

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved