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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Green bell pepper, diced
- 1 sm Onion, minced
- 3 lrg Garlic cloves, minced
- 1 Tbsp. Dry basil
- 2 tsp Fennel seeds
- 1/4 tsp Dry crushed red pepper
- 6 c. Canned low-salt chicken broth
- 2 med Zucchini, diced
- 1 x Carrot, diced
- 1 pkt Fresh cheese ravioli, (9-oz)
- 1 1/2 c. Diced cooked chicken Grated Parmesan cheese
Direcciones
- Heat oil in heavy large saucepan over medium heat. Add in bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and saute/fry till vegetables are just tender, about 10 min. Add in broth. Cover pot and simmer 10 min. Add in zucchini and carrot. Cover and simmer till carrot is almost tender, about 5 min. Increase heat to high and bring soup to boil. Add in ravioli and boil till tender, about 5 min. Add in chicken and cook just till heated through, about 1 minute. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese separately.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2303g | |
| Calories 1036 | |
| Calories from Fat 548 | 53% |
| Total Fat 61.12g | 76% |
| Saturated Fat 15.67g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 781mg | 33% |
| Potassium 3193mg | 91% |
| Total Carbs 50.57g | 13% |
| Dietary Fiber 10.1g | 34% |
| Sugars 15.98g | 11% |
| Protein 82.19g | 132% |
