Ravioli & Vegetable Soup day1

 

 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• ¼ teaspoon 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
•  
• 1½ 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 
• 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.

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.
•  
  • Serving size: about 2 cups
  • Per serving: 261 calories; 8 g fat(3 g sat); 7 g fiber; 33 g carbohydrates; 11 g protein; 16 mcg folate; 28 mg cholesterol; 12 g sugars; 0 g added sugars; 2,279 IU vitamin A; 24 mg vitamin C; 97 mg calcium; 5 mg iron; 354 mg sodium; 732 mg potassium
  • Nutrition Bonus: Vitamin A (46% daily value), Vitamin C (40% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 fat

  
  
  
  

  7 day meal plan from VitaskinPlus Deanna

  
  
  
  
  
  

  •