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Ravioli Stew Recipe

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Serves 4 to 6

2 Tbs. Olive or Vegetable Oil
1 medium Onion, chopped
2 medium Carrots, diced
2 ribs Celery, diced
1 medium Green Bell Pepper, deseeded and chopped
1 clove Garlic, finely chopped
1 can Red Kidney Beans, rinsed and drained
4 Plum Tomatoes, chopped
1 envelope dry Herb Soup Mix
2-1/2 cups Water
1 10-oz. package refrigerated Cheese Ravioli
Parmesan cheese (optional)

In Dutch oven or 6-quart saucepan, heat oil over medium heat and cook onion, carrots, celery, green pepper, and garlic, stirring occasionally, for about 5 minutes or until tender.

Stir in kidney beans, plum tomatoes, and herb soup mix blended with water. Bring to a boil over high heat. Stir in ravioli. Reduce heat to medium and cook, stirring gently, for 5 minutes or until the ravioli are tender.

Serve with grated Parmesan cheese, if desired.

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Submitted By: Denise B