Vegetable Ravioli Soup
Servings 6 servings
Ingredients
- 2 tbsp olive oil
- 1 red pepper , diced
- 1/4 lg red onion , diced
- 4 cloves garlic , minced
- 2 14.5 oz . cans Hunts fire roasted diced tomatoes
- 3 1/2 cups water
- 1 tbsp Better than Bouillon seasoned vegetable base , (or 2 cups vegetable broth, 1 1/2 cups water)
- 1 tsp dried basil
- 4 sprigs fresh thyme , tied into a bunch
- 2 small zucchini , diced
- 9 oz .frozen cheese ravioli
Instructions
- In a large stock pot or dutch oven on medium heat, add olive oil and add onion and pepper, stirring 4 to 5 mins
- Add the garlic until fragrant, 30 secs, and add tomatoes, water, bouillon, basil and thyme and bring to a boil.
- Add ravioli to boiling water, 3 mins
- Add diced zucchini for 3 minutes
- Turn off the heat, remove the thyme and let the soup rest for 5 minutes.
- Serve hot with fresh made bread.