Ravioli-Zucchini Soup is a delicious, easy and quick (30) minute Italian-style soup recipe for a meatless meal. A possible Lenten option also. Ingredients include: Cheese ravioli, zucchini, bell peppers, onions, tomatoes and well seasoned with red pepper, black pepper and basil. It is also a healthy, low calories, low fat, low cholesterol, low carbohydrates, low sugars, diabetic-friendly, vegetarian and Weight Watchers (8 SmartPoints), (7 PointsPlus) recipe. Makes (4) servings with a generous (2 cup) serving size. Ravioli-Zucchini Soup will be loved by all of your family, friends and guests.
Prep Time: 15 Minutes.
Cooking Time: 15-20 Minutes.
Total Time: 30-35 Minutes.
1 tbsp extra-virgin olive oil
2 cups frozen diced bell pepper and onion mix, thawed
2 cloves garlic, minced
1/4 tsp crushed red pepper, adjust to taste
1 (28 oz) can crushed tomatoes, preferably fire-roasted
1 (15 oz) can vegetable broth
1-1/2 cups hot water
1 tsp dried basil or marjoram
1 (6-9 oz) package fresh or frozen cheese ravioli
2 cups diced zucchini, (about 2 medium-size)
Freshly ground pepper to taste
1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
2. 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.
3. Add in the zucchini; return to a boil. Cook until zucchini is crisp-tender, about 3 minutes. Season with the black pepper.
Yield: 4 Servings.
Serving Size: 2 cups per serving.
Weight Watchers (8 SmartPoints), (7 PointsPlus)
Carb Choices: 2-1/2
1 Starch + 2 Vegetable + 1 Fat
Calories: 264, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 763mg, Sugars: 2.5g, Carbohydrates: 38g, Fiber: 8g, Protein: 11g
Original recipe and image from: Meredith Corporation: http://www.eatingwell.com/recipes/ravioli_vegetable_soup.html
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