Ravioli and Vegetable Soup

By barbell

Fresh or frozen ravioli cooks in minutes and turns 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.

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 2 cup(s) frozen bell pepper and onion mix, thawed and diced
• 2 clove(s) garlic, minced
• 1/4 teaspoon(s) crushed red pepper, or to taste (optional)
• 1 can(s) (28-ounce) crushed tomatoes, preferably fire-roasted
• 1 can(s) (15-ounce) vegetable broth or reduced-sodium chicken broth
• 1.5 cup(s) hot water
• 1 teaspoon(s) dried basil or marjoram
• 1 (9-ounce) fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 2 cup(s) (about 2 medium) diced zucchini
• Freshly ground pepper to taste

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from delish.com

Preparation

Step 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.

Carb Servings: 1 starch, 2 vegetable, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Iron (21% dv), Calcium (16% dv).