Ravioli and Vegetable SoupFrom eating well, Serves 4 with 2 cups each (we ended up with about 5 servings)
264 calories per serving
1 tablespoon olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
28 oz can crushed tomatoes
15 oz can vegetable broth or red. sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
6-9 oz package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini (2 medium)
ground pepper to taste
Heat oil in large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic, and red pepper (if using) and cook stirring for 1 minute. Add tomatoes, broth, water, and basil/marjoram. Bring to a rolling boil over high heat. Add ravioli (I used frozen mini cheese ravioli and used a little more than it called for) and cook for 3 minutes less than the package directions. Add zucchini and return to boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper and serve.
As you can see I got to make use of my colorful dutch oven. It was delicious and pretty easy. Tips: Next time I make this I will increase the spices for a little more flavor and I will put in the zucchini at the same time I put in the ravioli because it needed more than 3 minutes.
Oh and the leftovers are just as good. Bon Appetit!
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