RAVIOLI VEGETABLE SOUP

Ravioli Vegetable Soup

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:

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.

Makes 4 Servings (About 2 cups each)

Nutritional Info Per Serving: 
Calories: 264; 
Protein: 11 g; 
Sodium: 763 mg;
Cholesterol: 28 mg; 
Fat: 9 g; 
Fiber: 8 g
Carbs: 8.6 g

Exchanges: 
1 starch, 
2 vegetable, 
1 fat