Southwestern Minestrone With Ravioli

• 2 tablespoons olive oil
• 1 cup red onion, chopped
• 1 cup zucchini, thinly sliced
• 2 celery ribs, diced
• 2 carrots, sliced
• 2 garlic cloves, peeled and minced
• 1 12 teaspoons dry southwest seasoning (if can't be found use chili powder, cumin and coriander)
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 (14 1/2 ounce) candiced tomatoes, with mild green chiies
• 2 (14 1/2 ounce) cans chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (13 ounce) packagefrozen mini ravioli

1. In large pot, heat oil over medium-high heat.
2. Add onion, zucchini, celery, carrots, garlic, southwestern seasoning, salt and pepper; cook, stirring occasionally until softened, about 10 minutes.
3. Add broth, tomatoes and beans; bring to a boil.
4. Reduce heat to low and simmer, until flavors have blended, about 20 minutes.
5. Meanwhile, cook ravioli according to package directions and drain.
6. Stir ravioli into soup.

olive oil, red onion, zucchini, celery, carrots, garlic, seasoning, salt, pepper, tomatoes, chicken broth, black beans, ravioli

Taken from www.food.com/recipe/southwestern-minestrone-with-ravioli-468202 (may not work)