Ravioli and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Ravioli and Vegetable Soup calories by ingredient
Introduction
http://www.eatingwell.com/recipes/ravioli_vegetable_soup.html
From EatingWell: September/October 2009
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or
whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as
well.
4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes http://www.eatingwell.com/recipes/ravioli_
vegetable_soup.html
From EatingWell: September/October 2009
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or
whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as
well.
4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes
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
Directions
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.
Member Ratings For This Recipe
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CD7032207
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NSTECKER13