Ravioli & Vegetable Soup Recipe
Recipe By EatingWell
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. Recipe by nancy baggett for eatingwell.
4.8
21 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Ravioli & Vegetable Soup Recipe
- 1/4 tablespoon Extra virgin olive oil
- 1/2 cup Frozen bell pepper and onion mix, thawed and diced
- 1/2 Cloves Garlic, Minced
- 0.06 teaspoon Crushed red pepper, or to taste
- 7 ounce 1 can crushed tomatoes, preferably fire roasted
- 3.75 ounce 1 can vegetable broth or reduced sodium chicken broth
- 0.38 cup Hot water
- 1/4 teaspoon Dried basil or marjoram
- 2.25 ounce 1 6 package fresh or frozen cheese ravioli, preferably whole wheat
- 1/2 cup Diced zucchini
Nutrition
value
value
465
calories per serving
10 g Fat34 g Protein56 g Carbs9 g FiberOther
Current Totals
- Fat10g
- Protein34g
- Carbs56g
- Fiber9g
MacroNutrients
- Carbs56g
- Protein34g
- Fiber9g
Fats
- Fat10g
Vitamins & Minerals
- Calcium78mg
- Iron3mg
- Vitamin A2123mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B9109mcg
- Vitamin B120mcg
- Vitamin C159mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium92mg
- Manganese2mg
- Phosphorus282mg
- Selenium21mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell