|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|
|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
Side Suggestions: Crusty Bread (Italian or French)
|Saturated Fat||5 g|
|Dietary Fiber||7 g|
A randomized trial found that fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery