Vegetable Soup with Ravioli

(from greenfood’s recipe box)

Source: Mealbags - lunch

Prep time: 5 minutes
Cook time: 20 minutes
Serves 4 people

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups frozen bell pepper and onion mix, thawed and diced
  • 2 cloves garlic, minced
  • 1/4 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
  • 1 1/2 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

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.

  2. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.

  3. 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.

  4. TIPS & NOTES

  5. Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

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