Directions:
- In a big saucepan, add the tomatoes with juice and vegetable broth.
- Bring to a boil; add in zucchini and ravioli.
- Let return to a boil; lower heat and let boil gently, uncovered for 6-7 minutes or until ravioli is tender and broth mixture is slightly thickened, gently stirring often.
- Add in beans; stir to combine and let heat through; season with salt/pepper if needed.
- Spoon mixture onto individual plates, sprinkle with parmesan cheese and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.17 Kcal (122 kJ) | ||
| Calories from fat | 10.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 3.03mg | 1% | |
| Sodium | 119.23mg | 5% | |
| Potassium | 77.43mg | 2% | |
| Total Carbs | 2.88g | 1% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.17 Kcal (319 kJ) | ||
| Calories from fat | 26.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 2% | |
|---|---|---|---|
| Cholesterol | 7.92mg | 1% | |
| Sodium | 311.3mg | 5% | |
| Potassium | 202.16mg | 2% | |
| Total Carbs | 7.52g | 1% | |
| Sugars | 1.75g | 3% | |
| Dietary Fiber | 1.14g | 2% | |
| Protein | 5.12g | 4% | |
| Vitamin C | 8.5mg | 5% | |
| Iron | 0.9mg | 2% | |
| Calcium | 113.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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