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Ravioli and Vegetable Soup Recipe

   
 

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     Ravioli and Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 tbsp olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 tsp red pepper flakes
28 oz can crushed fire roasted tomatoes
15 oz vegetable or chicken broth
1.5 cups hot water
1 tsp dried basil
6-9 oz package fresh or frozen ravioli
 
2 cups diced zucchini
Black pepper to taste

Instructions
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.


Originally Submitted
8/27/2013





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