Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

4 servings, about 2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

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

Preparation

1. Heat oil in a large saucepan or Dutch oven over medium heat.
2. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute.
3. 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.
4. Add zucchini; return to a boil.
5. Cook until the zucchini is crisp-tender, about 3 minutes.
6. Season with pepper.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

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.

Until Tomorrow!
Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥