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Ravioli with Fresh Vegetable Soup

 
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Homemade raviolis are boiled into the fresh vegetable tomato soup, what a delicious and colorful recipe.

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

28

min

 

Ingredients

1 tablespoon canola oil
1 cup onions
freshly diced
1 cup sweet red bell peppers
or green, yellow, freshly diced
3 garlic cloves
more or less as needed
*
¼ teaspoon cayenne pepper
or to taste, optional
*
28 ounces tomatoes
freshly crushed, or you can use canned
15 ounces chicken broth, low salt
or vegetable broth, about 1 can
1 ½ cups water
hot
1 tablespoon basil
freshly chopped, or 1 teaspoon dried
9 ounces ravioli
whole wheat, you can make your own or packaged
*
2 medium zucchini
diced, about 2 cups
black pepper
freshly ground to taste
*

Directions

Heat oil in a large saucepan over medium heat.

Add onion, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute, then add bell pepper, stirring, for another 1 pr 2 minutes.

Add tomatoes, broth, water and basil, bring to a rolling boil over high heat.

Add ravioli and cook for 3 minutes (it should be less than the package directions, later will go on cooking).

Add zucchini; return to a boil.

Cook until the zucchini is crisp and tender, about 3 to 5 minutes.

Season with black pepper.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 535g (18.9 oz)
Amount per Serving
Calories 12332% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 59mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 18%
Sugars g
Protein 12g
Vitamin A 55% Vitamin C 149%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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