Ravioli Soup with Vegetables

This is a different alternative for consuming pasta and vegetables. It doesn’t require much preparation, and you’re eating something quite nutritious and delicious.

Approximate Nutritional Content: 2 cups, recipe makes 4 servings

• Calories: 264 kcal.

• Grams of fat: 9 gr. equals 2 fat servings

• Grams of protein: 11 gr. equals 1.5 protein servings

• Grams of carbohydrates: 38 gr. equals 2.5 carbohydrate/vegetable servings

Note: nutritional information may vary according to the amount and type of ingredients used, as well as the serving size.

Ingredients:

• 1 tablespoon of olive oil

• 1 cup of onion, finely chopped

• 1 cup of sweet bell pepper, finely chopped

• 2 cloves of garlic, finely chopped

• 1 (820 ml) can or box of diced tomatoes

• 1 (440 ml) can of chicken or vegetable broth

• 1 1/2 cups of hot water

• 1 teaspoon of dried basil

• 1 package of cheese ravioli

• 2 cups of zucchini, diced

• pepper to taste

Preparation:

• Heat the oil in a large pot over medium heat.

• Add the onion, sweet bell pepper, and garlic, cook stirring for approximately 1 minute.

• Incorporate the diced tomatoes, broth, water, and basil, bring to a boil using high heat.

• Lower the heat, add the ravioli and cook for 3 minutes less than indicated on the package.

• Add the zucchini, bring to a boil again and cook for 3 minutes, once ready, season with pepper and serve.

Enjoy!