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, zucchini, beans, kale and basil (or marjoram) and bring to a boil over medium-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.
Add the cooked ravioli to each soup bowl and fill with soup. see note
*NOTE: You can add the ravioli’s to the boiling soup pot itself, but be careful not to overcook. If they are prepared separately, they are less likely to fall apart, especially as leftovers. [nutrition-label]
Vegetable Soup with Ravioli
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.