| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Dutch | 4 | To 6 | |
INGREDIENTS
| 2 | tb | Olive or Vegetable Oil |
| 1 | md | Onion; chopped |
| 2 | md | Carrots; diced |
| 2 | Ribs Celery; diced | |
| 1 | md | Green Bell Pepper; deseeded and chopped |
| 1 | Clove Garlic; finely chopped | |
| 1 | cn | Red Kidney Beans; rinsed and drained |
| 4 | Plum Tomatoes; chopped | |
| 1 | Envelope dry Herb Soup Mix | |
| 2 1/2 | c | Water |
| 1 | pk | (10-oz.) refrigerated Cheese Ravioli |
| Parmesan cheese; (optional) |
INSTRUCTIONS
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@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Apr 15, 1999, converted by MM_Buster v2.0l.
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