Ingredients
3 medium carrots, chopped1 large onion, chopped1 tablespoon olive oil4 garlic cloves, minced2 cans (14-1/2 ounces each) vegetable broth2 medium zucchini, chopped4 plum tomatoes, chopped2 cups refrigerated cheese tortellini1/3 cup chopped fresh spinach1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper1 tablespoon red wine vinegar
Preparation
In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.
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.
