| Italian Ravioli Soup (4 Pts)
2 cups of frozen ravioli, meat or cheese
1 tablespoon of olive oil
1 medium onion, chopped
1 tablespoon of Italian seasoning
Salt and fresh ground pepper to taste
one pound of package of frozen Italian vegetables
1 cup of shredded cabbage
5 cups of fat-free, reduced-sodium chicken broth |
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Boil the ravioli according to package directions. Drain and set aside. In a large saucepot over medium-high heat, heat the olive oil. Add the onions and seasonings. Cook for 2 to 3 minutes. Add the Italian vegetables and cabbage. Cook for another 3to 4 minutes. Add broth and ravioli. Cook for another 15minutes. Serving size: about 1 cup
Exchanges Per Serving: Starch Exchange -- 2; Very Lean Meat Exchange -- 1
Per serving: Cals 192; Cals from Fat 42; Total Fat 5g; Sat Fat 2g; Chol15mg; Sodium 529mg; Carb 27g; Dietary Fiber 3g; Sugars 5g; Protein 10g
Shared by: WNTBD; pattysdietrecipes
MC Formatted & WW Pointed by Mary [mnmpoms@ponyexpress.net]10/22/00
Per Serving (excluding unknown items): 31 Calories; 2g Fat (64.0% caloriesfrom fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2Fat.
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