Ravioli and Vegetable Soup (from eatingwell.com)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Ravioli and Vegetable Soup (from eatingwell.com) calories by ingredient



Number of Servings: 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

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)