Pea and Zucchini Soup with Ricotta Ravioli Recipe | Yummly

Pea and Zucchini Soup with Ricotta Ravioli

ON DINE CHEZ NANOU
11Ingredients
65Minutes
220Calories
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Description

It’s cold outside. Warm up with this filling soup. Peas and basil leaves give this dish a distinctive green color. Cheese adds bulk and a smooth, creamy flavor. Makes for a great main dish, or combine it with salad to add variety. Garnish with finely chopped nuts or parsley.

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 500 grams frozen peas
  • 1 zucchini (chopped)
  • 1 liter water
  • 1 vegetable bouillon cube
  • cream (10 cl. liquid)
  • 1 packet wonton wrappers
  • 8 basil leaves
  • 50 grams Parmesan cheese
  • 250 grams ricotta cheese
  • 1 tablespoon olive oil
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    Directions

    1. In a saucepan, heat olive oil, and fry frozen peas and zucchini.
    2. Dilute bouillon cube in 1 liter of water. Add to saucepan.
    3. Add a little salt, cover saucepan, and cook on gentle heat for 25 minutes.
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    NutritionView More

    220Calories
    Sodium18% DV430mg
    Fat20% DV13g
    Protein24% DV12g
    Carbs5% DV14g
    Fiber20% DV5g
    Calories220Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium430mg18%
    Potassium270mg8%
    Protein12g24%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A40%
    Vitamin C35%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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