Italian cuisine has more to offer than pizza and spaghetti. Just check out this healthy, mouthwatering soup! I’ve served it to company for years; most ask for the recipe.
—PRISCILLA GILBERT INDIAN HARBOUR BEACH, FL
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 7 SERVINGS
3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14 1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar
1. In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.
PER SERVING 155 cal., 5 g fat (2 g sat. fat), 13 mg chol., 693 mg sodium, 24 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.