Yield: 4 servings
|1 tablespoon||Olive oil|
|1 \N||Green bell pepper, diced|
|1 small||Onion, chopped|
|3 larges||Garlic cloves, chopped|
|1 tablespoon||Dried basil|
|2 teaspoons||Fennel seeds|
|¼ teaspoon||Dried crushed red pepper|
|6 cups||Canned low-salt chicken broth (OR homemade)|
|2 mediums||Zucchini, diced|
|1 \N||Carrot, diced|
|1 pack||Fresh chese ravioli (9 ounces)|
|1½ cup||Diced cooked chicken|
|\N \N||Grated Parmesan cheese|
Heat the oil over medium heat in a large heavy saucepan. Add the bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper; saute for about 10 minutes, until the vegetables are just tender.
Add the broth; cover the pot and simmer for 10 minutes. Add the zucchini and carrot; simmer, covered, for about 5 minutes, until the carrot is almost tender. Increase the heat to high and bring the soup to a boil. Add the ravioli and and boil until tender, about 5 minutes. Add the chicken and cook until heated through, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve, passing the Parmesan cheese separately.
Makes 4 servings.
[Tammy Moore-Worthington; Artesia, New Mexico] [Too Busy to Cook? Bon Appetit; March 1995]
Posted by Fred Peters.