Minestrone With Cheese Ravioli

• 2 Tablespoons Olive Oil
• 1 White Onion, Diced
• 2 Carrots, Peeled And Diced
• 1 stalk Celery, Diced
• 2 cloves Garlic, Minced
• 1 sprig Rosemary (optional)
• 8 Roma Tomatoes Or 2 Fresh Plus 14 Ounces Canned Diced Tomatoes
• 1 Zucchini, Diced
• 4 cups Vegetable Or Chicken Broth
• 2 cups Water
• 1 can (15 Oz. Size) Red Kidney Beans, Drained
• 1/2 teaspoons Dried Oregano
• 1 teaspoon Dried Basil
• Salt And Pepper, to taste
• 12 Cheese Ravioli, Frozen
• Parmesan Cheese For Garnish

1. Set a heavy-bottomed Dutch oven or stockpot on medium high heat and add oil. Once oil is hot, add diced onions, carrots, celery, and minced garlic. Saute for about 5 minutes or until vegetables have softened a little bit. Add rosemary sprig and tomatoes and continue to saute for a minute or two. Add diced zucchini, cover and cook for 5-7 minutes.
2. Take the lid off and add broth, water, beans, oregano, basil, salt and pepper. Cover, increase heat to high and bring to a boil. Once boiling, lower 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).
3. Check seasoning and adjust if needed. Serve warm. Garnish with Parmesan cheese, if desired. Enjoy!

olive oil, white onion, carrots, celery, garlic, rosemary, tomatoes, zucchini, vegetable or chicken, water, kidney beans, oregano, basil, salt, cheese, parmesan cheese

Taken from tastykitchen.com/recipes/soups/minestrone-with-cheese-ravioli/ (may not work)