Ravioli & Vegetable Soup

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
524
FAT
83%
CHOL
33%
SOD
356%

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Ingredients for 4 servings

1 28-ounce can crushed tomatoes, preferably fire-roasted

2 cups diced zucchini, (about 2 medium)

1/4 teaspoon crushed crushed red pepper, or to taste (optional)

1 15-ounce can vegetable broth or reduced-sodium chicken broth

2 cups frozen bell pepper and onion mix, thawed and diced

1 teaspoon dried basil or marjoram

1 1/2 cups hot water

2 cloves garlic, minced

Freshly ground pepper to taste

1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat

1 tablespoon extra-virgin olive oil

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