Ravioli Vegetable Soup
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
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The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood
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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