This recipe makes a great first course for company. Or, add a salad, and some fresh Italian Bread for a quick, and tasty dinner!
2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 cloves minced garlic
1 teaspoon chopped fresh rosemary
2 14-once cans of your favorite vegetable, or chicken broth
2 medium zucchini, diced
9 once (about 2 cups) fresh, or frozen tortellini
4 plum tomatoes diced
2 tablespoons, red wine vintager
Heat oil in Dutch oven, over heat. Add carrots and onions; stir. Cover and cook, (stirring occasionally) until the onion is soft, and just beginning to brown....6-7 minutes. Stir in garlic and rosemary and cook for about 1 minute.
Stir in broth and zucchini, bring to a boil. Reduce heat to a simmer and cook until zucchini begins to soften.....about 3 minutes.
Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes start to break down.....6-10 minutes. Stir vinegar into the hot soup, just before serving.
Makes 6, 1/12 cup servings
2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 cloves minced garlic
1 teaspoon chopped fresh rosemary
2 14-once cans of your favorite vegetable, or chicken broth
2 medium zucchini, diced
9 once (about 2 cups) fresh, or frozen tortellini
4 plum tomatoes diced
2 tablespoons, red wine vintager
Heat oil in Dutch oven, over heat. Add carrots and onions; stir. Cover and cook, (stirring occasionally) until the onion is soft, and just beginning to brown....6-7 minutes. Stir in garlic and rosemary and cook for about 1 minute.
Stir in broth and zucchini, bring to a boil. Reduce heat to a simmer and cook until zucchini begins to soften.....about 3 minutes.
Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes start to break down.....6-10 minutes. Stir vinegar into the hot soup, just before serving.
Makes 6, 1/12 cup servings
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