Ravioli & Vegetable Soup

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 or reduced-sodium chicken broth� 1 1/2 cups hot water� 1 teaspoon dried basil or marjoram� 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat� 2 cups diced zucchini, (about 2 medium)� Freshly ground pepper to taste

Directions

1. 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.

Number of Servings: 4

Recipe submitted by SparkPeople user CAR325.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving