2 cup frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
¼ tsp crushed red pepper, or to taste (optional)
28 oz crushed tomatoes, preferably fire-roasted
15 oz vegetable broth or reduced-sodium chicken broth
1 ½ cup hot water
1 tsp dried basil or marjoram
9 oz fresh or frozen cheese (or meat) ravioli, preferably whole-wheat (1 6- to 9-ounce package)
2 cup diced zucchini (about 2 mredium)
freshly ground pepper to taste
1. 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.
To Make Ahead: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 264
- Calories from fat 91
- Total Fat 9gm 14%
- Sodium 762mg 32%
- Total Carbohydrates 38gm 13%
- Fiber 7gm 28%
- Protein 11gm
- Cholesterol 28mg 9%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.