Recipe Image

Reduced-Sodium Ravioli and Vegetable Soup

     
0 Ratings
Print Print Recipe | Full | 4x6 | 3x5
Serves: 4 (about 2 cups each)
Source:

save to my recipe box


All you need:

  • 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 no-salt added crushed tomatoes
  • 1 (14 oz) can reduced-sodium chicken broth
  • 1 1/2 c. hot water
  • 1 tsp dried basil or marjoram
  • 1 (6 to 9 oz) pkg 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 Values:

50% vitamin C 15% calcium
80% vitamin A 20% iron

Nutrition Facts per serving:

Calories: 210 Fat: 6g
Carbohydrate: 24g Protein: 8g
Cholesterol: 20mg Saturated Fat: 2g
Dietary Fiber: 6g Sodium: 330mg
my recipe box

log in to view your saved recipes.

shopping list
Recently Added Items:

Saving your lists allows you to view your shopping lists on your mobile devices.

Meal Solution Videos
Recipe Videos

View our videos section for plenty of helpful recipe videos to make your cooking life easier. Watch now

store feedback Give Feedback
live chat software