Ravioli and Vegetable Soup

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 2 cup(s) frozen bell pepper and onion mix, thawed and diced
• 2 clove(s) garlic, minced
• ¼ teaspoon(s) crushed red pepper, or to taste (optional)
• 1 can(s) (28-ounce) crushed tomatoes, preferably fire-roasted
• 1 can(s) (15-ounce) vegetable broth or reduced-sodium chicken broth
• 1.5 cup(s) hot water
• + 4 more ingredients
• • 1 teaspoon(s) dried basil or marjoram
  • 1 (9-ounce) fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
  • 2 cup(s) (about 2 medium) diced zucchini
  • Freshly ground pepper to taste

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 th...

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