Freeze the remainder of the soup or save it for leftovers.
Ingredients and Preparation
Carrots, peeled and thinly sliced
White onion, diced
Garlic cloves, minced
Rosemary leaves, chopped
Reduced-sodium vegetable broth
Spinach or cheese tortellini (fresh or frozen)
Plum tomatoes, diced
Freshly ground pepper to taste
Heat oil in a Dutch oven or large pot over medium heat. Stir in carrots and onion, cover, and cook, stirring occasionally, for 4 minutes. Add garlic and rosemary to pot and cook another minute.
Stir in vegetable broth and zucchini, and bring to a boil. Reduce heat and simmer for 3 minutes. Add tortellini and tomatoes, and simmer for another 8 minutes, or until tortellini are plump.
Season with pepper and serve.
Exchanges 4 vegetables; 3 starches; 1 fat
Side Suggestions: Crusty Bread (Italian or French)
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