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Italian Chicken Soup

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Italian March 1995 1 servings

INGREDIENTS

1 tb Olive oil
1 Green bell pepper; diced
1 sm Onion; chopped
3 lg Garlic cloves; chopped
1 tb Dried basil
2 ts Fennel seeds
1/4 ts Dried crushed red pepper
6 c Canned low-salt chicken broth
2 md Zucchini; diced
1 Carrot; diced
1 pk Fresh cheese ravioli; (9-ounce)
1 1/2 c Diced cooked chicken
Grated Parmesan cheese

INSTRUCTIONS

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion,
garlic, basil, fennel seeds and crushed red pepper and saute until
vegetables are just tender, about 10 minutes. Add broth. Cover pot and
simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot
is almost tender, about 5 minutes. Increase heat to high and bring soup to
boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and
cook just until heated through, about 1 minute. Season soup to taste with
salt and pepper.
Ladle soup into bowls. Serve, passing cheese separately.
Serves 4.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 317 Calories (kcal); 15g Total Fat; (39% calories from fat);
9g Protein; 44g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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