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Ravioli and Vegetable Soup

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Serves: 4 (about 2 cups each)

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  • 1 tbsp Hy-Vee Select extra-virgin olive oil
  • 2 c. frozen bell pepper and onion mix, thawed and diced
  • 2 cloves garlic, minced
  • 1/4 tsp crushed red pepper, or to taste, optional
  • 1 (28 oz) can Hy-Vee crushed tomatoes, preferably fire-roasted
  • 1 (14 oz) can vegetable broth or reduced-sodium chicken broth
  • 1 1/2 c. hot water
  • 1 tsp dried basil or marjoram
  • 1 (6 to 9 oz) package fresh or Hy-Vee Select frozen cheese (or meat) ravioli, preferably whole-wheat
  • 2 c. diced zucchini (about 2 medium)
  • Freshly ground pepper, to taste

All you do

  1. Heat oil in a large saucepan 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.
  2. Add ravioli and cook for 3 minutes less than the package directions.
  3. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
  4. To make ahead: Cover and refrigerate for up to 3 days.

Daily nutritional values:

60% vitamin C 16% calcium
41% vitamin A 41% iron

Nutrition information per serving:

Calories: 263 Fat: 9g
Carbohydrate: 38g Protein: 11g
Cholesterol: 28mg Saturated Fat: 3g
Dietary Fiber: 7g Sodium: 749mg
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