Quick Ravioli Soup

• 2 tablespoons olive oil
• 1 cup carrot, pre-shredded
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 (14 ounce) cans vegetable broth
• 1 (18 ounce) can cannellini beans, rinsed and drained
• 2 (14 ounce) cans Italian-style diced tomatoes, undrained
• 18 teaspoon white pepper
• 1 teaspoon dried Italian seasoning
• 9 ounces ravioli, refrigerated cheese stuffed
• 12 cup parmesan cheese, grated

1. In large saucepan, heat olive oil over medium heat.
2. Add carrots, onion, and garlic and cook and stir until crisp tender, about 4-5 minutes.
3. Stir in remainining ingredients except for ravioli and cheese.
4. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. Add ravioli; cook over medium high heat for 6-8 minutes until tender.
6. Serve with cheese.

olive oil, carrot, garlic, onion, vegetable broth, cannellini beans, italianstyle, white pepper, italian seasoning, parmesan cheese

Taken from www.food.com/recipe/quick-ravioli-soup-406936 (may not work)