Ravioli with Fresh Vegetable Soup
Homemade raviolis are boiled into the fresh vegetable tomato soup, what a delicious and colorful recipe.
Yield
4 servingsPrep
15 minCook
10 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
canola oil
|
|
| 1 | cup |
onions
freshly diced |
|
| 1 | cup |
sweet red bell peppers
or green, yellow, freshly diced |
|
| 3 |
garlic cloves
more or less as needed |
*
|
|
| ¼ | teaspoon |
cayenne pepper
or to taste, optional |
|
| 28 | ounces |
tomatoes
freshly crushed, or you can use canned |
|
| 15 | ounces |
chicken broth, low salt
or vegetable broth, about 1 can |
|
| 1 ½ | cups |
water
hot |
|
| 1 | tablespoon |
basil
freshly chopped, or 1 teaspoon dried |
|
| 9 | ounces |
ravioli
whole wheat, you can make your own or packaged |
* |
| 2 | medium |
zucchini
diced, about 2 cups |
|
|
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
canola oil
|
|
| 237 | ml |
onions
freshly diced |
|
| 237 | ml |
sweet red bell peppers
or green, yellow, freshly diced |
|
| 3 | cloves |
garlic cloves
more or less as needed |
*
|
| 1.3 | ml |
cayenne pepper
or to taste, optional |
|
| 809.2 | ml/g |
tomatoes
freshly crushed, or you can use canned |
|
| 433.5 | ml/g |
chicken broth, low salt
or vegetable broth, about 1 can |
|
| 355 | ml |
water
hot |
|
| 15 | ml |
basil
freshly chopped, or 1 teaspoon dried |
|
| 260.1 | ml/g |
ravioli
whole wheat, you can make your own or packaged |
* |
| 2 | each |
zucchini
diced, about 2 cups |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Heat oil in a large saucepan over medium heat.
Add onion, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute, then add bell pepper, stirring, for another 1 pr 2 minutes.
Add tomatoes, broth, water and basil, bring to a rolling boil over high heat.
Add ravioli and cook for 3 minutes (it should be less than the package directions, later will go on cooking).
Add zucchini; return to a boil.
Cook until the zucchini is crisp and tender, about 3 to 5 minutes.
Season with black pepper.
Serve warm.
