Ravioli Stew

• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 medium green bell pepper, deseeded and chopped
• 1 clove garlic, finely chopped
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 4 plum tomatoes, chopped (I used a small can of diced tomatoes)
• 1 envelope dry herb soup mix (I used Knorrs)
• 2 12 cups water
• 1 (10 ounce) packagerefrigerated cheese ravioli
• parmesan cheese (optional)

1. In Dutch oven or 6 quart saucepan, heat oil over.
2. medium heat and cook onion, carrots, celery,.
3. green pepper, and garlic, stirring occasionally,.
4. for about 5 minutes or until tender.
5. Stir in kidney beans, plum tomatoes, and herb.
6. soup mix blended with water.
7. Bring to a boil.
8. over high heat.
9. Stir in ravioli.
10. Reduce heat to.
11. medium and cook, stirring gently, for 5 minutes.
12. or until the ravioli are tender.
13. Serve with grated Parmesan cheese, if desired.

olive oil, onion, carrots, celery, green bell pepper, clove garlic, red kidney beans, tomatoes, herb soup mix, water, parmesan cheese

Taken from www.food.com/recipe/ravioli-stew-92735 (may not work)