ravioli stew
- Categories
- None
- Yield
- 4 To 6
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive or Vegetable Oil |
| 1 medium | Onion; chopped |
| 2 mediums | Carrots; diced |
| 2 | Ribs Celery; diced |
| 1 medium | Green Bell Pepper; deseeded and chopped |
| 1 | Clove Garlic; finely chopped |
| 1 can | Red Kidney Beans; rinsed and drained |
| 4 | Plum Tomatoes; chopped |
| 1 | Envelope dry Herb Soup Mix |
| 2½ cup | Water |
| 1 pack | (10-oz.) refrigerated Cheese Ravioli |
| Parmesan cheese; (optional) |
In Dutch oven or 6-quart saucepan, heat oil over medium heat and cook onion, carrots, celery, green pepper, and garlic, stirring occasionally, for about 5 minutes or until tender.
Stir in kidney beans, plum tomatoes, and herb soup mix blended with water.
Bring to a boil over high heat. Stir in ravioli. Reduce heat to medium and cook, stirring gently, for 5 minutes or until the ravioli are tender.
Serve with grated Parmesan cheese, if desired.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Apr 15, 1999, converted by MM_Buster v2.0l.
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