Ingredients
-
1 tablespoon extra-virgin olive oil
-
2 cups frozen bell pepper and onion mix, thawed and diced
-
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 or reduced-sodium chicken broth
-
1 ½ cups hot water
-
1 teaspoon dried basil or marjoram
-
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
-
2 cups diced zucchini, (about 2 medium)
-
Freshly ground pepper to taste
Directions
- Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
