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Ingredients

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Directions

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  • In a stockpot, bring the broth to a boil. Add the ravioli and let it cook according to the package instructions.

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  • Meanwhile, grate the zucchini with a cheese grater.

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  • When the pasta is almost fully cooked, add the zucchini to the soup and cook it for one or two minutes more.

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  • Season the soup with diced red pepper, shredded Parmesan cheese, and black pepper to taste before serving, if desired.

Nutrition Facts

222 calories; 6 g total fat; 4 g saturated fat; 412 mg sodium. 30 g carbohydrates; 3 g fiber; 11 g protein; 102 mg calcium; 1 mg iron;

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