ITALIAN VEGETABLE-RAVIOLI SOUP

A hearty main dish soup.

1 tablespoon olive oil
1 cup chopped yellow onions
1 cup chopped red bell peppers
3 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
5 1/2 cups chicken stock or chicken broth
1 carrot, chopped
1 (9 ounce) package fresh cheese ravioli
2 small zucchini, chopped
fresh grated parmesan cheese

In a large Dutch oven over medium heat, warm the oil. Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.

Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.

Increase heat and bring soup to a boil. Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.

Ladle in to individual soup bowls and sprinkle with parmesan cheese.

Servings: 6