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Vegi Soup with Ravioli Recipe

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This recipe for Vegi Soup with Ravioli is from Seth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 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:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
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.

 

 

 

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