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Ravioli & Vegetable Soup

http://www.eatingwell.com/recipes/ravioli_vegetable_soup.html

From EatingWell:  September/October 2009

Fresh or frozen ravioli cook in minutes and turn 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.

4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 264 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 38 g Carbohydrates; 11 g Protein; 8 g Fiber; 763 mg Sodium; 762 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 fat

Tips & Notes