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4 cups low-sodium chicken broth
796-mL can diced plum tomatoes, including liquid
540-mL can black beans, drained and rinsed
2 tsp Italian seasoning
350-g pkg fresh ravioli pasta, cheese or meat-filled
2 cups baby spinach
In a large saucepan set over high heat, stir chicken broth with diced plum tomatoes, beans and seasoning. Bring to a boil, stirring occasionally.
Add ravioli. Stir often until pasta is cooked, 3 to 5 more min. Remove from heat. Stir in spinach, then ladle into bowls. Soup is best the day it's made. Ravioli soaks up liquid as it sits, so if reheating add more chicken broth or water to make it soupy.
Calories 281, Protein 15g, Carbohydrates 42g, Fat 7g, Fibre 8g, Sodium 1038mg.
Homemade soup doesn't have to mean an all-day affair with the stove. You can make this meal-in-a-bowl in about 20 minutes.