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