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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large Dutch oven over medium heat, warm the oil. | 2. Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender. | 3. Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes. | 4. Increase heat and bring soup to a boil. | 5. Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender. | 6. Ladle in to individual soup bowls and sprinkle with parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1	cup	chopped	114.84	6.8382	0.8265	9.396
red bell pepper	1	cup	chopped	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
salt	1	teaspoon		-	-	-	-
chicken broth	5 1/2	cups		429.66	10.395	61.2612	14.4144
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
cheese ravioli	1	package		631.42	94.954	26.51	20.244
zucchini	2		chopped	40.12	7.3396	2.8556	0.7552
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.