Wednesday, February 16, 2011

Ravioli & Vegetable Soup

This is super-easy because it uses a ton of frozen stuff. And if you know us, you know we stock up on frozen stuff once a month. We're good like that. So this came together quickly since I had most of the ingredients already. Instead of the onion/bell pepper, I had a frozen mirepoix (onions, carrots, and celery) so I used that. I had some frozen squash/zucchini so I tossed that in instead of fresh. And I had some cheese tortellini, so we used that. Perfect. It was good but not great. I'd consider making it again but only if we already had all the ingredients on hand.


Ravioli & Vegetable Soup
Eating Well

Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.

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)
28 ounces crushed tomatoes -- preferably fire-roasted
15 ounces 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 ravioli -- (or meat) preferably whole-wheat
2 cups diced zucchini -- (about 2 medium)
Freshly ground pepper -- (to taste)

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.

Servings: 4

Make Ahead Tip : Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

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