2 cups sliced carrots
1 cup chopped onions
1 cup sliced celery
3 garlic cloves, minced
1 tsp dried thyme, crushed
4 cups chicken broth
3 cups sliced zucchini
4 Fresh Italian Roma tomatoes, chopped
1 1/2 cups frozen cheese tortellini
1 (15 oz) can red kidney beans, rinsed and drained
Grated parmesan cheese
Directions:
1. Place carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6 quart sauce pot.
Heat to boiling. Reduce heat to low. Cover and cook 10 minutes or until onion is tender.
2. Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to boiling.
Reduce heat to low. Cover and cook 15 minutes or until tortellini is tender.
Serve with grated Parmesan cheese.
Yield: 6 Servings
Serving Size: 2 1/4 Cups Per Serving
Weight Watchers Points Plus+ = 5
Nutritional Information:
Calories: 188, Fat 3 g, Cholesterol 16 mg, Carbs 33 g, Fiber 7 g, Protein 10 g
0 comments: