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Ravioli Soup

February 3, 2011
Filed under Camping News

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“Soups tend to have an enormous amount of sodium,” Alexander says. “So I use fat-free, lower-sodium chicken broth. I also buy cheese ravioli with only 4 grams of fat per serving and recommend that folks use all-natural, whole-wheat, low-fat ravioli if their local natural foods store stocks it.”

Makes eight servings

Each (6 to 7 ravioli plus 1 scant cup broth) serving has: 183 calories, 11 grams protein, 27 grams carbs, 3 grams fat, 1 gram saturated fat, 13 mg cholesterol, 1 gram fiber and 887 mg sodium.

2 (32-oz) boxes (or the equivalent)
of fat-free, lower-sodium chicken or vegetable broth (not low sodium)
2 medium garlic cloves, smashed with
the side of a knife
1 (25-oz) bag of frozen (or the equivalent) cheese ravioli (about 1 inch by
1.5 inches; no more than 4 grams of fat)
8 tsp finely chopped flat-leaf parsley leaves
8 tsp reduced-fat, grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)

Pour the broth into a large pot with a lid, place over high heat. Add garlic and season the broth with pepper. Cover the pot, bring the liquid to a
rolling boil. Using a mesh strainer (with a handle) or a slotted spoon, remove the garlic. Add the ravioli, cook for 5 minutes, or until al dente.
Divide the broth and ravioli evenly among eight serving bowls. Sprinkle 1 teaspoon parsley and 1 teaspoon Parmesan cheese over the top of each bowl.
Season with additional pepper, if desired. Serve immediately.

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