Italian Tomato Soup

• 12 onion, diced
• 12 green bell pepper, diced
• 2 tablespoons minced garlic cloves
• 1 tablespoon olive oil
• 27 ounces plum tomatoes
• 3 teaspoons Splenda sugar substitute
• 1 teaspoon dried basil
• 12 teaspoon fennel seed
• 18 teaspoon cayenne pepper
• 14 ounces chicken broth
• 9 ounces whole wheat ravioli (the refrigerated kind)

1. sautee onion, bell pepper and garlic in olive oil for 5 minutes.
2. Add 27oz can of plum tomatoes, splenda, basil, fennel, and cayenne pepper and simmer for 20 minutes.
3. Let cool for about 15 minutes and then liquefy in food processor.
4. Put back into pot and add chicken broth and pasta.
5. Cook about 10 minutes more.
6. Let cool for 5 minutes, serve.

onion, green bell pepper, garlic, olive oil, tomatoes, splenda sugar substitute, basil, fennel seed, cayenne pepper, chicken broth, whole wheat ravioli

Taken from www.food.com/recipe/italian-tomato-soup-338378 (may not work)