Homemade Italian Minestrone Soup

Set a heavy bottomed Dutch oven or stockpot on medium high heat and add oil to it. Once the oil heats up add the mirepoix (diced onions, carrots and celery) along with minced garlic.

Sauté for about 5 minutes or until the vegetables have softened a little bit.

Add the rosemary sprig and the tomatoes and continue to sauté for a minute or two.

Add the diced zucchini, cover and cook for 5-7 minutes. Take the lid off and add the broth, water and beans along with oregano, basil, salt and pepper.

Cover, increase the heat to high and bring to a boil. Once boiling, lower the heat to medium and cook, covered for 20 minutes, adding ravioli in the last 10 minutes of cooking time (using a timer helps to keep track of time).

Check seasoning in the soup, adjust if needed, and serve warm. Garnish with parmesan cheese, if desired. Enjoy!