SOUP Vegetable Soup with Ravioli
Ingredients SERVINGS: 4 1 cup bell peppers chopped 1 cup onion, chopped (or use 2 cups frozen bell pepper and onion mix, thawed and diced) 1 cup carrots, peeled and chopped 2 cloves garlic, minced 1/4 teaspoon crushed red pepper, or to taste (optional) 1 28-ounce can crushed tomatoes, preferably fire-roasted 1 15-ounce can vegetable broth 1 teaspoon dried basil or marjoram 1 cup cannellini beans 5-6 stems kales (depending on size) rough chopped 1 6- to 9-ounce package fresh or frozen ravioli 2 cups diced zucchini, (about 2 medium) Salt and freshly ground pepper to taste
Directions: Add about 2 Tbl. water to the soup pot and add peppers and onions, carrots and cook, stirring, for a few minutes. Add the garlic and crushed red pepper and cook an addition minute. Add tomatoes, broth, water and basil (or marjoram), beans and kale; bring to a boil over high heat. Season with salt and pepper to taste. In a separate pan, boil enough water for the ravioli's and cooking according to package directions. *NOTE Add the cooked ravioli to each soup bowl and fill with soup.
Preventing / Reversing High Blood Pressure 149
