Ravioli and Vegetable Soup

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 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

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.

NUTRITION

Per serving:
264 calories
9 g fat
3 g sat
38 g carbohydrates
11 g protein
8 g fiber

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