"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ravioli & Vegetable Soup Recipe

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This recipe for Ravioli & Vegetable Soup, by , is from Abbie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Abbie Davis

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed 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 1/2 cups hot water
1 teaspoon dried basil or marjoram
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:
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.

Number Of Servings:
Number Of Servings:
4 servings about 2cups each
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

 

 

 

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