Ravioli & Vegetable Soup
|1 tablespoonExtra-Virgin Olive Oil|
|2 cupsfrozen bell pepper and onion mix; thawed and diced|
|2 clovesgarlic; minced|
|1/4 teaspooncrushed red pepper; or to taste (optional)|
|1 28-oz cancrushed tomatoes; preferably fire-roasted|
|1 15-oz canvegetable broth or reduced-sodium chicken broth|
|1 1/2 cupsHot water|
|1 teaspoondried basil or marjoram|
|1 6-oz packagefresh or frozen cheese; (up to 9-oz), or meat ravioli, preferably whole-wheat|
|2 cupszucchini; diced (about 2 medium)|
|Freshly ground pepper to taste|
Ravioli & Vegetable Soup Preparation
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.
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. 1 serving = 2 cups
Add about 1/2 cup red wine and use low sodium and no salt added ingredients.
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