Ravioli Soup
- 2 (32-ounce) boxes (or the equivalent) of fat-free, lower-sodium chicken or vegetable broth (not low sodium)
- 2 medium garlic cloves, smashed with the side of a knife
- Freshly ground black pepper, to taste
- 1 (25-ounce) bag of frozen (or the equivalent) cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving; I used Rosetto)
- 8 teaspoons finely chopped flat-leaf parsley leaves
- 8 teaspoons reduced-fat, grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
- Pour the broth into a large stockpot with a lid and place it over high heat.
- Add the garlic cloves and season the broth with pepper.
- Cover the pot and bring the liquid to a rolling boil.
- Using a mesh strainer (with a handle) or a slotted spoon, remove the garlic cloves.
- Add the ravioli and cook for 5 minutes, or until they are al dente.
- Divide the broth and ravioli evenly among 8 serving bowls.
- Sprinkle 1 teaspoon parsley and 1 teaspoon Parmesan cheese over the top of each bowl.
- Season with additional pepper, if desired.
- Serve immediately.
- Each (6 to 7 ravioli plus 1 scant cup broth) serving has:
- Calories: 183
- Protein: 11g
- Carbohydrates: 27g
- Fat: 3g
- Saturated fat: 1g
- Cholesterol: 13mg
- Fiber: 1g
- Sodium: 887mg
chicken, garlic, freshly ground black pepper, frozen, flatleaf parsley, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/ravioli-soup-375515 (may not work)