Ravioli and Vegetable Soup (from eatingwell.com)

Name: Ravioli and Vegetable Soup (from eatingwell.com) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1 Tbsp olive oil; 1/2 large green bell pepper finely chopped; 1/2 yellow onion finely chopped; 2 cloves of garlic minced; 1 tsp Marjoram; 1 Tbsp cayenne pepper; 12 plum tomatoes crushed (or a 28oz can crushed tomatoes); 2 cups Kitchen basics vegetable broth unsalted; 1.5 cup water; 1lb ravioli; *Veg: Zucchini chopped raw w/skin 1 cup serving 2 serving (remove); S & P; parmesan

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 Tbsp olive oil1/2 large green bell pepper, finely chopped1/2 yellow onion, finely chopped2 cloves of garlic, minced1 tsp Marjoram1 Tbsp cayenne pepper12 plum tomatoes, crushed (or a 28oz can crushed tomatoes)2 cups Kitchen basics vegetable broth unsalted1.5 cup water1lb ravioli*Veg: Zucchini, chopped, raw, w/skin, 1 cup serving, 2 serving (remove)S & Pparmesan

Directions

Heat oil in large sauce pan, add pepper, onion, and garlic. Cook for one minute. Add tomatoes, broth, water, marjoram, and cayenne, bring to a boil. Add ravioli, cook for 3 minutes LESS than instructions. Add zucchini, cook for 3 minutes. Salt and pepper to taste. Top with fresh parmesan

Serving Size:�Makes ~6 2-cup servings (estimated)

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 260.7
Total Fat: 6.2 g
Cholesterol: 36.7 mg
Sodium: 173.0 mg
Total Carbs: 42.6 g
Dietary Fiber: 3.8 g
Protein: 9.5 g

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