Ravioli & Vegetable Soup


1 tablespoon extra-virgin olive oil

2 cups frozen bell pepper and onion mix, thawed and diced

2 cloves garlic, minced

1/4 teaspoon crushed crushed red pepper, or to taste (optional)

1 28-ounce can crushed tomatoes, preferably fire-roasted

1 15-ounce can vegetable broth or reduced-sodium chicken broth

1 1/2 cups hot water

1 teaspoon dried basil or marjoram

1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat

2 cups diced zucchini, (about 2 medium)

Freshly ground pepper to taste


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.
2. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
3. Add ravioli and cook for 3 minutes less than the package directions.
4. Add zucchini; return to a boil.
5. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

Serving Suggestions: