Tortellini and Zucchini Soup - 28g Carbs, 4g Fiber
From: Eating Well - October/November 2006, Eating Well for a Healthy Heart
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.
Nutrition Profile - -
Low calorie | Low cholesterol | Healthy weight | High fiber
Active Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Serving Size: about 1 1/2 cups each
Quick Meal
Contains Wheat/Gluten
Contains Dairy
Vegetarian
2 Tbsp extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 Tbsp minced garlic
1 tsp chopped fresh rosemary
2 14oz cans vegetable broth
2 medium zucchini, diced
9 oz (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4 plum tomatoes, diced
2 Tbsp red-wine vinegar
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. Stir in garlic and rosemary
and cook, stirring often, until fragrant, about 1 minute.
2. 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.
Servings: 6
Serving Size: about 1 1/2 cups each
Nutrition per serving:
203 Calories, 8g Fat, 2g Sat, 4g Mono, 10mg Cholesterol, 7g Protein,
28g Carbs, 4g Fiber, 386mg Sodium, 400mg Potassium
Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (35% dv).
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1 1/2 fat
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