Serves: 4

Yields: 4 servings, about 2 cups each

Total Time: 25 min

Prep Time: 25 min

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Ingredients

· 1tablespoon(s) extra-virgin olive oil

· 2cup(s) frozen bell pepper and onion mix, thawed and diced

· 2clove(s) garlic, minced

· 1/4teaspoon(s) crushed red pepper, or to taste (optional)

· 1can(s) (28-ounce) crushed tomatoes, preferably fire-roasted

· 1can(s) (15-ounce) vegetable broth or reduced-sodium chicken broth

· 1 1/2cup(s) hot water

· 1teaspoon(s) dried basil or marjoram

· 1(9-ounce) fresh or frozen cheese (or meat) ravioli, preferably whole-wheat

· 2cup(s) (about 2 medium) diced zucchini

· Freshly ground pepper to taste

Directions

1. 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.
   
   Carb Servings: 1 starch, 2 vegetable, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Iron (21% dv), Calcium (16% dv).