Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

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.

Recipe

Makes: 4 servings, about 2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

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 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)

Squash Zucchini / Courgette

$3.49

Thru 06/18

Freshly ground pepper to taste

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PREPARATION

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.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

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.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Iron (21% dv), Calcium (16% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 vegetable, 1 fat

NUTRITION PROFILE

Low cholesterol | High fiber | High potassium | High calcium | Low calorie | Healthy weight |

View Our Nutrition Guidelines »