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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was a quick, easy dinner with ingredients that I usually always have around. Ingredients:
1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained |
1 (14 ounce) can vegetable broth |
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick |
1 (9 ounce) package refrigerated cheese ravioli |
1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, rinsed and drained |
2 -3 tablespoons grated parmesan cheese |
2 tablespoons chopped fresh basil |
Directions:
1. In a big saucepan, add the tomatoes with juice and vegetable broth.
2. Bring to a boil; add in zucchini and ravioli.
3. Let return to a boil; lower heat and let boil gently, uncovered for 6-7 minutes or until ravioli is tender and broth mixture is slightly thickened, gently stirring often.
4. Add in beans; stir to combine and let heat through; season with salt/pepper if needed.
5. Spoon mixture onto individual plates, sprinkle with parmesan cheese and basil.
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