Vegetarian

Ravioli and Vegetable Soup is for Dinner.

Ravioli and Vegetable Soup takes 25 minutes to prepare.

Ravioli and Vegetable Soup takes 25 minutes to cook.

Ravioli and Vegetable Soup makes 4 servings.

The ingredients for Ravioli and Vegetable Soup are:

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
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese ravioli, preferably whole -wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste

Here is how you make Ravioli and Vegetable Soup:

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper -onion mix, garlic and crushed redpepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to arolling 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.NutritionPer serving : 264 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 38 g Carbohydrates; 11 g Protein; 8 gFiber; 763 mg Sodium; 762 mg PotassiumNumber of Servings: 4Recipe submitted by SparkPeople user BETTINA13.

The nutritional information for Ravioli and Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 294.3

• Total Fat: 10.3 g
• Cholesterol: 25.0 mg
• Sodium: 1,536.5 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 7.8 g
• Protein: 9.8 g

The dietary needs meet for Ravioli and Vegetable Soup is Vegetarian