Friday, January 8, 2010

Ravioli Soup

Nothing tastes better on a cold winter night than a big bowl of soup. This hearty ravioli soup will help keep Jack Frost at bay and fill you up in no time. I adapted this recipe from an old recipe I found tucked inside my recipe box and wished I had the ingredients to make it again last night!
This soup is delicious when served with garlic bread sticks that can be dunked right in the bowl!


Ravioli Soup

2 tablespoons olive oil

3 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper. chopped
2 cans vegetable broth, 14 oz
1 can kidney beans,18 oz
2 cans Italian seasoned diced tomatoes, undrained, 14 oz
1/8 teaspoon white pepper
1 teaspoon dried Italian seasoning
1 package refrigerated ravioli (any variety), 9 oz
1/2 cup grated Parmesan cheese

In large saucepan, heat olive oil over medium heat. Add bell pepper, onion, and garlic and cook until tender, stirring occasionaly. Stir in remaining ingredients except for ravioli and cheese. Bring to a boil, reduce heat, and simmer for 15 minutes. Add ravioli; cook over medium high heat for 6-8 minutes until tender. Top with parmesan cheese.

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