Ravioli stew
4 To 6
Ingredients
| Quantity | 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) | ||
Directions
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.