Anybody else have the best intentions of grilling up lots and lots of veggies this past weekend only to find that you still had lots and lots of veggies that needed to be cooked today? 🙋♀️. I can’t believe we are still eating soups, but it is gray and drizzly today. And, soups just do a great job of clearing out your veggie drawer. Ravioli and Vegetable Soup from eatingwell . _ct. 👩🏻🍳. http://www.eatingwell.com/recipe/252455/ravioli-vegetable-soup/. Ingredients
1 tablespoon extra-virgin olive oil
2 cups chopped bell pepper and onion
2 cloves garlic, minced
1/4 teaspoon 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 ½ cups hot water
1 teaspoon dried basil
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. 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. :
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