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Gluten Free Ravioli & Vegetable Soup

posted by regnisaw@yahoo.com 6 years ago



Ingredients


1 Tbs. extra-virgin olive oil


2 c. frozen bell pepper and onion mix, thawed and diced


2 cloves garlic, minced


1/4 tsp. crushed red pepper, or to taste


1 (28 oz.) can crushed tomatoes, preferably fire-roasted


15 oz. Vegetable Broth or Chicken Broth


1 1/2 c. hot water


1 tsp. dried basil or marjoram


1 (12 oz.) package Conte's Pasta-Cheese Ravioli, gluten free


2 c. diced zucchini, (about 2 medium)


Freshly ground pepper to taste


Directions


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.




tags:  soups, ravioli, pasta, vegetables, imagine
 
 
 
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