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Recipe Summary

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

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