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Italian Ravioli Soup
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Makes: 6 servings
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- 2 cups frozen ravioli (meat or cheese)
- 1 Tbsp olive oil
- 1 med onion, chopped
- 1 Tbsp Italian seasoning
- Salt & fresh ground pepper (to taste)
- 1 (1 lb) pkg frozen Italian veggies
- 1 cup shredded cabbage
- 5 cups fat-free, reduced-sodium chicken broth
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Low Down: not much here....use a Lite version of the oil.
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Boil ravioli iaw pkg directions. Drain; set aside. In a lg sauce pot
over Med-Hi heat, heat oil. Add onions & seasonings. Cook for 2-3 min.
Add veggies & cabbage. Cook for another 3-4 min. Add broth & ravioli.
Cook for another 15 min.
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Nutrition Per Serving (about 1 cup): Calories: 192, Fat: 5 g,
Cholesterol: 15 mg, Sodium: 529 mg, Carbohydrate: 27 g, Dietary Fiber: 3
g, Sugars: 5 g, Protein: 10 g
Diabetic Exchanges: 2 Starch, 1 Very Lean Meat
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