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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This easy soup also comes in a crockpot version. It was easy enough to make, and it tastes great, just like a soup version of classic ravioli with marinara. I feel good about the healthy ingredients and the relatively balanced meal it provides. It's a great option for a vegetarian meal, too. You can use other forms of stuffed pasta if you like; tortellini would also be good. Cook for about 3-4 minutes if you use a smaller pasta. Ingredients:
2 tablespoons olive oil |
1 cup carrot, pre-shredded |
3 garlic cloves, minced |
1 onion, chopped |
2 (14 ounce) cans vegetable broth |
1 (18 ounce) can cannellini beans, rinsed and drained |
2 (14 ounce) cans italian-style diced tomatoes, undrained |
1/8 teaspoon white pepper |
1 teaspoon dried italian seasoning |
9 ounces ravioli, refrigerated cheese stuffed |
1/2 cup parmesan cheese, grated |
Directions:
1. In large saucepan, heat olive oil over medium heat.
2. Add carrots, onion, and garlic and cook and stir until crisp tender, about 4-5 minutes.
3. Stir in remainining ingredients except for ravioli and cheese.
4. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. Add ravioli; cook over medium high heat for 6-8 minutes until tender.
6. Serve with cheese.
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