Ravioli Stew

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 medium green bell pepper, deseeded and chopped
• 1 clove garlic, finely chopped
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 4 plum tomatoes, chopped (i used a small can of diced tomatoes)
• 1 envelope dry herb soup mix (i used knorr’s)
• 2 1/2 cups water
• 1 (10 ounce) package refrigerated cheese ravioli
• parmesan cheese (optional)

Recipe

• 1 in dutch oven or 6 quart saucepan, heat oil over.
• 2 medium heat and cook onion, carrots, celery,.
• 3 green pepper, and garlic, stirring occasionally,.
• 4 for about 5 minutes or until tender.
• 5 stir in kidney beans, plum tomatoes, and herb.
• 6 soup mix blended with water.
• 7 bring to a boil.
• 8 over high heat.
• 9 stir in ravioli.
• 10 reduce heat to.
• 11 medium and cook, stirring gently, for 5 minutes.
• 12 or until the ravioli are tender.
• 13 serve with grated parmesan cheese, if desired.