Ravioli and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon extra-virgin olive oil 2 cups frozen bell pepper and onion mix, thawed and diced 2 cloves garlic, minced 1/4 teaspoon crushed crushed red pepper, or to taste (optional) 1 28-ounce can crushed tomatoes, preferably fire-roasted 1 15-ounce can vegetable broth 1 1/2 cups hot water 1 teaspoon dried basil or marjoram 1 6- to 9-ounce package fresh or frozen cheese ravioli, preferably whole -wheat 2 cups diced zucchini, (about 2 medium) Freshly ground pepper to taste
Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper -onion mix, garlic and crushed red
pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a
rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini;
return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Nutrition
Per serving : 264 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 38 g Carbohydrates; 11 g Protein; 8 g
Fiber; 763 mg Sodium; 762 mg Potassium
Number of Servings: 4
Recipe submitted by SparkPeople user BETTINA13.
pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a
rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini;
return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Nutrition
Per serving : 264 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 38 g Carbohydrates; 11 g Protein; 8 g
Fiber; 763 mg Sodium; 762 mg Potassium
Number of Servings: 4
Recipe submitted by SparkPeople user BETTINA13.
Nutritional Info Amount Per Serving
- Calories: 294.3
- Total Fat: 10.3 g
- Cholesterol: 25.0 mg
- Sodium: 1,536.5 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 7.8 g
- Protein: 9.8 g
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