Tomatoes – 8 fresh chopped or 2 fresh + 1 can diced tomatoes
Zucchini – 1 cut into 4ths lengthwise and chopped
Vegetable broth – 4 cups
Water – 2 cups
Red kidney beansrajma– 1 (14 ounce) can, rinsed and drained
Fresh rosemary – 1 sprigoptional
Dried oregano – 1/2 teaspoon
Dried basil – 1 teaspoon
Cheese Ravioli – 10 -12 pieces frozen or uncooked elbow macaroni - 1/2 cup
Salt and pepper – to taste
Parmesan cheese – for garnishoptional
Instructions
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.
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!