Anyone can make a quick night dinner this week ravioli dough € "but also add substance, making it a quick, colorful vegetable soup for lunch one word of caution. Read labels to avoid pasta made with hydrogenated oils and preservatives unnecessary. Enjoy this soup with a slice of multigrain baguette and a spinach salad.
Recipes
Per serving: 203 calories, 8 g fat (2 g saturated fat, 4 g monounsaturated fat), 10 mg cholesterol, 28 g carbohydrates, 7 g protein, 4 g fiber, 386 mg sodium 400 mg potassium Nutrition bonus: Vitamin A (80% DV), Vitamin C (35% DV).
Recipes to help you in a healthy Hurry
* Quick Stew Dinner $ 3 or less
* 28 days of meager meals
* Tiny Cookies, Bars and Brownies
Ingredients
* 2 tablespoons olive oil
* 2 large carrots, finely chopped
* 1 large onion, diced
* 2 tablespoons minced garlic
1 teaspoon fresh rosemary
* 2 14 oz cans vegetable broth
2 medium zucchini, diced *
* 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach and cheese
4 plum tomatoes, diced *
* 2 tablespoons red wine vinegar
instructions
1. Heat oil in Dutch oven over medium heat. Add carrots and onions, stir, cover and cook, stirring, until onion is soft and just beginning to brown, 6-7 minutes. Stir in the garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2. Stir the broth and zucchini and bring to a boil. Reduce heat and simmer, stirring occasionally, until zucchini begins to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes begin to fall, 6-10 minutes. Mix the vinegar, the hot soup just before serving.
Recipes
Per serving: 203 calories, 8 g fat (2 g saturated fat, 4 g monounsaturated fat), 10 mg cholesterol, 28 g carbohydrates, 7 g protein, 4 g fiber, 386 mg sodium 400 mg potassium Nutrition bonus: Vitamin A (80% DV), Vitamin C (35% DV).
Recipes to help you in a healthy Hurry
* Quick Stew Dinner $ 3 or less
* 28 days of meager meals
* Tiny Cookies, Bars and Brownies
Ingredients
* 2 tablespoons olive oil
* 2 large carrots, finely chopped
* 1 large onion, diced
* 2 tablespoons minced garlic
1 teaspoon fresh rosemary
* 2 14 oz cans vegetable broth
2 medium zucchini, diced *
* 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach and cheese
4 plum tomatoes, diced *
* 2 tablespoons red wine vinegar
instructions
1. Heat oil in Dutch oven over medium heat. Add carrots and onions, stir, cover and cook, stirring, until onion is soft and just beginning to brown, 6-7 minutes. Stir in the garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2. Stir the broth and zucchini and bring to a boil. Reduce heat and simmer, stirring occasionally, until zucchini begins to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes begin to fall, 6-10 minutes. Mix the vinegar, the hot soup just before serving.
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