Total cost: NY $13.34
Cost per serving: NY $1.33 – NY $1.67
Even though Spring has at last arrived, I seem to have caught this cold/flu thing that’s been making the rounds at my office, felling everyone in its wake. Thus, it seemed an appropriate time to post this recipe. I’ve been making this for years, both for myself and others, and I personally guarantee that it will make you feel much rejuvenated.
Its spicy enough to pierce congested nasal passages, but the mellowness of the chicken broth and the cool mildness of the ravioli ensure that its not too much for tender throats and confused palates.* You’ll feel your sinuses clearing just from breathing in the aroma of the vegetables sauteeing, and your stuffed passages unclogging as you slurp the zesty and restorative chicken broth. Inhale deeply and let the recovery begin!
- 1.5 tbsps olive oil (staple)
- 3 cloves garlic (NY $0.10)
- 1 large onion, such as Vidalia (NY $0.73)
- 1 red pepper (NY $2.15)
- 1 green pepper (NY $1.00)
- 1 tbsp oregano (staple)**
- 1 tsp dried basil (staple)
- 1 tsp crushed red pepper (staple)**
- Salt and pepper to taste (staple)
- 6 cups chicken broth (NY $4.59)
- 2 medium zucchini (NY $2.43)
- 2 medium carrots (about 1.5 cups) (NY $0.75 for one bag)
- 1 13 oz package frozen cheese ravioli (NY $1.59)
- Parmesan cheese (staple)
Mince garlic, and chop onion and peppers. Heat oil oil in soup pot until fragrant, and add chopped veggies along with the spices and a few grinds black pepper. Cook until just tender, approx. 10 minutes. Meanwhile, chop the zucchini into half moons about ¼ inch thick, and peel and chop the carrots.
Add broth to pot, cover and simmer approx. 5 minutes. Add carrots, cover, and continue cooking until the carrots are close to tender but still a bit crisp, approx. 5 minutes.
Increase heat, bring to a boil, and add ravioli and zucchini. Stir to ensure ravioli are just submerged under the top of the soup, and, if necessary, return to a boil. Continue boiling until ravioli is cooked and just tender, approx. 10-15 minutes or according to package directions.
Adjust seasoning to taste, and serve in bowls topped with grated parmesan cheese.
* True story: back in school I cured my friend Ginger of the SARS virus with this soup. OK, fine, she didn’t *really* have SARS, but she was hospitalized and they thought for a while there that that's what she had and quarantined her and everything. And, if you’re going to insist on being such a stickler, it didn’t technically “cure” her of disease, but she *did* say she felt much better after the soup and that she liked it a lot. Happy now? You really know how to kill a good story, don’t you?
** As noted, I like the spices in this on the “so aggressive, you wouldn’t want to run into them in a back alley at night” side. All the better to clear your nasal passages with, my dear! If, however, the sound of that makes you nervous, or if you’re feeling so delicate that you think applesauce might be a bit of an adventure, drop down to approx. ½ a tsp red pepper, and 1 tsp oregano.
Approximate values per serving
|Calories 147.1||Vitamin A 85.7 %||Iron 10.8 %|
|Total Fat 6.2 g||Vitamin B-12 10.0 %||Magnesium 4.7 %|
|Cholesterol 17.5 mg||Vitamin B-6 11.5 %||Manganese 27.4 %|
|Sodium 1,267.1 mg||Vitamin C 94.2 %||Niacin 26.2 %|
|Potassium 559.2 mg||Vitamin D 0.0 %||Phosphorus 17.7 %|
|Total Carbohydrate 16.6 g||Vitamin E 3.9 %||Riboflavin 8.9 %|
|Fiber 2.3 g||Calcium 16.3 %||Selenium 10.8 %|
|Sugars 3.1 g||Copper 13.4 %||Thiamin 4.8 %|
|Protein 7.3 g||Folate 6.7 %||Zinc 4.7 %|