Veggie Ravioli Soup

This soup is fast and easy to make, and tastes delicious. This soup was so satisfying to eat on a freezing cold day. It makes you feel cozy :)

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cups diced fresh red  or green bell pepper and onion mix
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, or to taste optional
• 1 cup diced tomatoes or can be use fire-roasted tomatoes.
• 2 cups hot water
• 1 teaspoon dried basil or marjoram
• 8 to 10  frozen Spinach Ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• 1/2 cup carrot diced (optional)
• 1/2 cup green peas (optional)
• Freshly ground pepper to taste
• Salt to taste

Method:

• Heat oil in a large saucepan over medium heat.
• Add pepper-onion mix, garlic and crushed red pepper if using and cook, stirring, for 1 minute.
• Add tomatoes, 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, carrot, green peas and  return to a boil.
• Cook until the zucchini & carrot is crisp-tender, about 3-4 minutes.
• Season with salt & pepper.