Yield: 4 To 6
|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|
|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.