Tortellini and Zucchini Soup

2 tablespoons extra-virgin olive oil

2 large carrots, finely chopped

1 large onion, diced

2 tablespoons minced garlic

1 tsp chopped fresh rosemary

2 14-ounce cans vegetable broth

2 medium zucchini, diced

2 cups fresh or frozen tortellini,

preferably spinach-&-cheese

4 roma tomatoes, diced

2 tablespoons red-wine vinegar

Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until onion is soft and just beginning to brown, 6-7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until tortellini are plump and the tomatoes are beginning to break down, 6-10 minutes. Stir vinegar into soup just before serving. From EatingWell, Oct/Nov 2006.