|Total Fat|| 14 g|
|Saturated Fat|| 5 g|
|Sodium|| 943 mg |
|Total Carbohydrate|| 53 g|
|Dietary Fiber|| 7 g |
|Protein|| 13 g|
Tip: Freeze the remainder of the soup or save it for leftovers.
| Olive oil||2 tablespoons|
|Carrots, peeled and thinly sliced||2 |
|White onion, diced||1 |
|Garlic cloves, minced||3 |
|Rosemary leaves, chopped||1 teaspoon |
| Reduced-sodium vegetable broth||28 ounces|
|Zucchini, diced||2 |
|Spinach or cheese tortellini (fresh or frozen)||9 ounces |
| Plum tomatoes, diced||4|
|Freshly ground pepper to taste|
- Heat oil in a Dutch oven or large pot over medium heat. Stir in carrots and onion, cover, and cook, stirring occasionally, for 4 minutes. Add garlic and rosemary to pot and cook another minute.
- Stir in vegetable broth and zucchini, and bring to a boil. Reduce heat and simmer for 3 minutes. Add tortellini and tomatoes, and simmer for another 8 minutes, or until tortellini are plump.
- Season with pepper and serve.
4 vegetables; 3 starches; 1 fat
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provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
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