Wednesday, September 23, 2009

Sante Fe Ravioli Soup

This recipe calls for ravioletti which are little miniature ravioli. It's actually called "Sante Fe Ravioletti Soup" but I could not find ravioletti. I looked for it at two different grocery stores and ended up deciding to just use regular ravioli. I really enjoyed the soup and so did Greg. He ended up having 3 bowls of it.

Sante Fe Ravioletti Soup
Points: 4
Servings: 6

* 2 (14oz) cans fat-free, less-sodium chicken broth
* 1 (7oz) package three-cheese ravioletti
* 1 (16oz) container refrigerated fresh salsa
* 1 (15oz) can black beans, rinsed and drained
* 1 (10oz) package diced cooked chicken (I used leftover rotessiere chicken)
* 1 glove minced garlic
* 1/4 cup chopped fresh cilantro
* Reduced-fat sour cream (optional)

1. Bring broth to a boil in a large saucepan over high heat. Add ravioletti, and cook 3 minutes. Stir in salsa and next 3 ingredients. Cook 5 minutes or until thoroughly heated, stirring occasionally; stir in cilantro.
2. Ladle soup into bowls; stop with sour cream, if desired.

I got this out of Weight Watchers Five Ingredient, 15 Minute Recipes

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