Ravioli and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tablespoon extra-virgin olive oil2 cups frozen bell pepper and onion mix, thawed and diced2 cloves garlic, minced1/4 teaspoon crushed crushed red pepper, or to taste (optional)1 28-ounce can crushed tomatoes, preferably fire-roasted1 15-ounce can vegetable broth or reduced-sodium chicken broth1 1/2 cups hot water1 teaspoon dried basil or marjoram1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat2 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.
Nutritional Info Amount Per Serving
- Calories: 336.5
- Total Fat: 7.0 g
- Cholesterol: 21.7 mg
- Sodium: 2,545.1 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 16.4 g
- Protein: 12.7 g
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