Healthy Recipes

Tortellini Soup
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Servings: 6
Ingredients and Preparation
Ingredients Measures
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


Directions
  1. 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.
  2. 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.
  3. Season with pepper and serve.

Exchanges
4 vegetables; 3 starches; 1 fat

Side Suggestions: Crusty Bread (Italian or French)


Nutrition Facts
Serving Size 1
Calories 394
Total Fat 14 g
Saturated Fat 5 g
Sodium 943 mg
Total Carbohydrate 53 g
Dietary Fiber 7 g
Protein 13 g
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December 2014

Exercise during pregnancy has been associated with many benefits for mom and baby. This review supports the trend and finds that even one day of purposeful activity per week may reduce the need for cesarean birth.

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