Tuesday, January 31, 2017

Ravioli & Vegetable Soup

Ingredients for 4 servings

¼ teaspoon crushed red pepper, or to taste (optional)
1 tablespoon extra-virgin olive oil
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 ½ cups hot water
2 cloves garlic, minced
2 cups diced zucchini, (about 2 medium)
2 cups frozen bell pepper and onion mix, thawed and diced
Freshly ground pepper to taste


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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