Ravioli with Vegetables Soup

By á-2144

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 2 cup(s) frozen bell pepper and onion mix, thawed and diced
• 2 clove(s) garlic, minced
• 1/4 teaspoon(s) crushed red pepper, or to taste (optional)
• 1 can(s) (28-ounce) crushed tomatoes, preferably fire-roasted
• 1 can(s) (15-ounce) vegetable broth or reduced-sodium chicken broth
• 1 1/2 cup(s) hot water
• 1 teaspoon(s) dried basil or marjoram
• 1 (9-ounce) fresh or frozen cheese (or meat ) ravioli, preferably whole-wheat
• 2 cup(s) (about 2 medium) diced zucchini
• pepper to taste

Preparation

Step 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.