Ravioli and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 can(s) (15-ounce) vegetable broth |
1 can(s) (28-ounce) crushed tomato (preferrable fire-roasted) |
1 bag(s) (9-ounce) fresh or frozen cheese ravioli |
2 cup(s) (about 2 medium) diced zucchini |
1/4 teaspoon(s) crushed red pepper |
1 teaspoon(s) dried basil or marjoram |
1 tablespoon(s) extra virgin olive oil |
fresh ground pepper (to taste) |
2 cup(s) frozen bell pepper and onion mix (thawed and diced) |
2 clove(s) garlic (minced) |
1 1/2 cup(s) water |
Directions:
1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic, and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water, and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
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