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    You are in: Home / Recipes / Eggplant Raviolini Soup Recipe
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    Eggplant Raviolini Soup

    Eggplant Raviolini Soup. Photo by JanuaryBride

    1/1 Photo of Eggplant Raviolini Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Marz's Note:

    Nice comfort food from Everyday with Rachel Ray. I love eggplant and it provides a meaty taste without the meat. Of course it can be made in under 30 minutes. The Raviolini are tiny pillows of ravioli and I buy mine at my local Trader Joe's. Zaar didn't accept the raviolini as an ingredient so I had to list the ingredient as plain ravioli (but you should use the tiny ones).

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    Ingredients:

    Serves: 4

    Yield:

    soup

    Units: US | Metric

    Directions:

    1. 1
      In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.
    2. 2
      Serve the soup in bowls, topped with cheese.

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    Ratings & Reviews:

    • on April 22, 2009

      45

      I wanted to love this, as I saw it in her magazine and have been waiting for the right time to make it. I am a huge lover of all of the ingredients, but this soup is bland as written. I added some chopped spinach and sliced button mushrooms to increase the veggies and only added 1/2 lb of the raviolini which was perfect. (I cannot imagine using a full pound in here!) Addition of the fresh basil is a must. I added extra seasoning salt, some Italian seasoning, some all purpose seasoning and some Garlic Garlic (Pampered Chef I think). Also, the recipe says the raviolini will be done in 3-4 minutes, but my bag said it took 16 minutes (which it did). All in all, a good recipe that just needed some tweeking!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant Raviolini Soup

    Serving Size: 1 (618 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.9
     
    Calories from Fat 100
    47%
    Total Fat 11.2 g
    17%
    Saturated Fat 4.6 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 1293.6 mg
    53%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 7.9 g
    31%
    Sugars 11.8 g
    47%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    ravioli

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