Categories: soup

Ingredients

• 1 32oz. box vegetable broth
• 1 cup water
• 8oz. red potatoes, coarsely chopped (1 1/2 cups)
• 1 Tbsp. snipped fresh rosemary
• 1 9-to 12-oz. pkg. refrigerated spinach or mushroom ravioli
• 1/2 purchased roasted chicken, meat removed and cut up
• 8 oz. fresh green beans, trimmed and cut into 1-inch pieces (2 cups)
• 1 Tbsp. butter

Directions

1. In a 4-quart Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; cook 10 minutes. Add ravioli, chicken, and green beans. Bring to boiling. Reduce heat. Simmer, covered, 5 to 7 minutes or until pasta and potatoes are tender. Stir in butter. Top with fresh cracked black pepper and fresh snipped basil.

2. per serving: 362 cal., 38g carbs.

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