Ravioli & Vegetable Soup
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.Advertisement
Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.
1 starch, 2 vegetable, 1 fat