ITALIAN CHICKEN SOUP1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 package (9 ounces) fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese (for serving)
Heat oil in a heavy, large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and saute until vegetables are just tender, about 10 minutes.
Add broth. Cover pot and simmer 10 minutes.
Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes.
Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes.
Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls. Serve, topped with Parmesan.
Makes 4 servings
Source:
Bon Appetit magazine