3 days ago, we broke a record for high temperatures at 93 degrees. Today, I am talking about soup. We love soup at my house and I am always looking for new recipes. This looks both simple and delicious.
1 32oz. carton reduced sodium vegetable broth
1 C. water
1 1/2 C. coarsely chopped red skin potatoes
1 tbsp. snipped fresh rosemary
1 9-12oz. package spinach or mushroom ravioli
1/2 of a purchased roasted chicken, meat removed and shredded
8oz. fresh green beans, cut into 1-in pieces
1 tbsp. butter
In a 4-6 quart Dutch oven brig broth and water to boiling under medium high heat. Add potatoes and rosemary; return to boiling. Reduce heat, cook covered 10 minutes.
Add ravioli, chicken, and green beans to Dutch oven. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender. Stir in butter. Makes 4 servings.
Per serving: 381 calories, 13g. fat, 124mg. cholesterol, 1098mg. sodium, 38g. carbohydrates, 4 g. fiber, 28g. protein
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