Ravioli & Vegetable Soup Recipe

Name: Ravioli & Vegetable Soup Recipe
Ingredients: 1 tablespoon extra-virgin olive oil; 2 cups frozen bell pepper and onion mix, thawed and diced; 2 cloves garlic, minced; ¼ teaspoon crushed red pepper, or to taste (optional); 1 28-ounce can crushed tomatoes, preferably fire-roasted; 1 15-ounce can vegetable broth or reduced-sodium chicken broth; 1½ cups hot water; 1 teaspoon dried basil or marjoram; 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat; 2 cups diced zucchini, (about 2 medium); Freshly ground pepper to taste

"Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell...."

INGREDIENTS

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1 tablespoon extra-virgin olive oil

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2 cups frozen bell pepper and onion mix, thawed and diced

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2 cloves garlic, minced

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¼ teaspoon crushed red pepper, or to taste (optional)

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1 28-ounce can crushed tomatoes, preferably fire-roasted

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1 15-ounce can vegetable broth or reduced-sodium chicken broth

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1½ cups hot water

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1 teaspoon dried basil or marjoram

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1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat

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2 cups diced zucchini, (about 2 medium)

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Freshly ground pepper to taste

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