Southwestern Minestrone With Ravioli |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is from my recent Church cookbook and was submitted by Lavena. It sounds really delicious and filling. Ingredients:
2 tablespoons olive oil |
1 cup red onion, chopped |
1 cup zucchini, thinly sliced |
2 celery ribs, diced |
2 carrots, sliced |
2 garlic cloves, peeled and minced |
1 1/2 teaspoons dry southwest seasoning (if can't be found use chili powder, cumin and coriander) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (14 1/2 ounce) can diced tomatoes, with mild green chiies |
2 (14 1/2 ounce) cans chicken broth |
1 (15 ounce) can black beans, drained and rinsed |
1 (13 ounce) package frozen mini ravioli |
Directions:
1. In large pot, heat oil over medium-high heat. Add onion, zucchini, celery, carrots, garlic, southwestern seasoning, salt and pepper; cook, stirring occasionally until softened, about 10 minutes. Add broth, tomatoes and beans; bring to a boil. Reduce heat to low and simmer, until flavors have blended, about 20 minutes. Meanwhile, cook ravioli according to package directions and drain. Stir ravioli into soup.
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