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photo Ravioli & Vegetable Soup Recipe | Say Mmm

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 refr
4 Servings - 25 min - eatingwell.com
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Servings:4  | Calories:241 | Total Fat:9g  | Chol:7mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 2g
10 %
Total Carb 34g
11 %
Fiber 8g
32 %
Sugars 11g
---
Cholesterol 7mg
2 %
Sodium 1029mg
43 %
Protein 9g
18 %
Calories:
29% Can vegetable broth
28% Others combined
28% Ravioli
14% Can crushed tomatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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)
Freshly ground pepper to taste

 Directions : View recipe directions on eatingwell.com
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