Dec 13, 2012

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 :)

  • 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

  • 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.

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