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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup was an instant hit with my family. I also doubled it and froze the second batch to eat later. Very good. Ingredients:
2 tablespoons olive oil or 2 tablespoons vegetable oil |
1 medium onion, chopped |
2 medium carrots, diced |
2 celery ribs, diced |
1 medium green bell pepper, deseeded and chopped |
1 clove garlic, finely chopped |
1 (15 ounce) can red kidney beans, rinsed and drained |
4 plum tomatoes, chopped (i used a small can of diced tomatoes) |
1 envelope dry herb soup mix (i used knorr’s) |
2 1/2 cups water |
1 (10 ounce) package refrigerated cheese ravioli |
parmesan cheese (optional) |
Directions:
1. In Dutch oven or 6 quart saucepan, heat oil over.
2. medium heat and cook onion, carrots, celery,.
3. green pepper, and garlic, stirring occasionally,.
4. for about 5 minutes or until tender.
5. Stir in kidney beans, plum tomatoes, and herb.
6. soup mix blended with water.
7. Bring to a boil.
8. over high heat.
9. Stir in ravioli.
10. Reduce heat to.
11. medium and cook, stirring gently, for 5 minutes.
12. or until the ravioli are tender.
13. Serve with grated Parmesan cheese, if desired.
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