Ravioli & Vegetable Soup
1.1 tablespoon extra-virgin olive oil
2.2 cups frozen bell pepper and onion mix, thawed and diced
3.2 cloves garlic, minced
4.1/4 teaspoon crushed red pepper, or to taste
5.1 28-ounce can crushed tomatoes, preferably fire-roasted
6.1 15-ounce can vegetable broth or reduced-sodium chicken broth
7.1 1/2 cups hot water
8.1 teaspoon dried basil
9.1 6- to 9-ounce package fresh or frozen cheese ravioli, preferably whole-wheat
10.2 cups diced zucchini,
11.Freshly ground pepper to taste
1.Heat oil in a large saucepan or Dutch oven over medium heat.
2.Add pepper-onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
3.Add tomatoes, broth, water and basil bring to a rolling boil over high heat.
4.Add ravioli and cook for 3 minutes less than the package directions.
5.Add zucchini; return to a boil.
6.Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.