Tortellini & Zucchini Soup

Name: Tortellini & Zucchini Soup
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

Tortellini & Zucchini Soup was pinched from <a href="http://www.lifescript.com/food/healthy_recipes/recipe_collections/ingredient_focus/10_ways_with_zucchini/4.aspx" target="_blank">www.lifescript.com.</a>

"Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick, colorful vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad...."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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2 large carrots, finely chopped

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1 large onion, diced

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2 tablespoons minced garlic

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1 teaspoon chopped fresh rosemary

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2 14-ounce cans vegetable broth

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2 medium zucchini, diced

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9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese

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4 plum tomatoes, diced

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2 tablespoons red-wine vinegar

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