Vegetable Soup with Ravioli
This is a beautiful vegetable soup with ravioli recipe for guests, but it makes a perfect every-day easy dinner, as well.
Servings: 6 people
Ingredients
- 1 cup bell peppers chopped
- 1 cup onion chopped (or use 2 cups frozen bell pepper and onion mix, thawed and diced)
- 1 cup carrots peeled and chopped
- 2 cloves garlic minced
- 1/4 tsp crushed red pepper or to taste (optional)
- 1 28-oz. can crushed tomatoes preferably fire-roasted
- 4-6 cups low sodium vegetable broth or a combination of broth & water, (or 4-6 cups homemade)
- 1 tsp dried basil or marjoram
- 1 cup cannellini beans
- 5-6 leaves kale rough chopped
- 1 6-to 9-ounce package fresh or frozen ravioli
- 2 cups zucchini diced (about 2 medium)
- salt and black pepper to taste
Instructions
- Add about 2 Tbl. water to the soup pot and add peppers and onions, carrots and cook, stirring, for a few minutes. Add the garlic and crushed red pepper and cook an addition minute.
- Add tomatoes, broth, zucchini, beans, kale and basil (or marjoram) and bring to a boil over medium-high heat.
- Season with salt and pepper to taste.
- In a separate pan, boil enough water for the ravioli’s and cooking according to package directions.
- Add the cooked ravioli to each soup bowl and fill with soup. see note
Notes
*NOTE: You can add the ravioli’s to the boiling soup pot itself, but be careful not to overcook. If they are prepared separately, they are less likely to fall apart, especially as leftovers.
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[nutrition-label]
Nutrition
Nutrition Facts
Vegetable Soup with Ravioli
Amount per Serving
Calories
150
% Daily Value*
Fat
1.7
g
3
%
Saturated Fat
0.5
g
3
%
Cholesterol
6.5
mg
2
%
Sodium
556.5
mg
24
%
Carbohydrates
27.3
g
9
%
Fiber
6.7
g
28
%
Sugar
9.6
g
11
%
Protein
5.4
g
11
%
Vitamin A
1000
IU
20
%
Vitamin C
46.2
mg
56
%
Calcium
80
mg
8
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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