Italian Vegetable-Ravioli Soup Recipe

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Ingredients:

Serving

Directions:

In a large Dutch oven over medium heat, warm the oil.
Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.
Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
Increase heat and bring soup to a boil.
Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
Ladle in to individual soup bowls and sprinkle with parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.67 Kcal (576 kJ)
Calories from fat	55.77 Kcal
		% Daily Value*
Total Fat	6.2g	10%
Cholesterol	6.74mg	2%
Sodium	727.01mg	30%
Potassium	354.26mg	8%
Total Carbs	13.91g	5%
Sugars	6.3g	25%
Dietary Fiber	1.16g	5%
Protein	7.16g	14%
Vitamin C	34.3mg	57%
Vitamin A	0.9mg	30%
Iron	13.6mg	76%
Calcium	22.4mg	2%

Amount Per 100 g
Calories	46.26 Kcal (194 kJ)
Calories from fat	18.74 Kcal
		% Daily Value*
Total Fat	2.08g	10%
Cholesterol	2.27mg	2%
Sodium	244.3mg	30%
Potassium	119.04mg	8%
Total Carbs	4.68g	5%
Sugars	2.12g	25%
Dietary Fiber	0.39g	5%
Protein	2.41g	14%
Vitamin C	11.5mg	57%
Vitamin A	0.3mg	30%
Iron	4.6mg	76%
Calcium	7.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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