Ravioli stew

Yield: 4 To 6

Measure Ingredient
2 tablespoons Olive or Vegetable Oil
1 medium Onion; chopped
2 mediums Carrots; diced
2 \N Ribs Celery; diced
1 medium Green Bell Pepper; deseeded and chopped
1 \N Clove Garlic; finely chopped
1 can Red Kidney Beans; rinsed and drained
4 \N Plum Tomatoes; chopped
1 \N Envelope dry Herb Soup Mix
2½ cup Water
1 pack (10-oz.) refrigerated Cheese Ravioli
\N \N 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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