I bring to you:
Ravioli Vegetable Soup
1 bag of frozen peppers, thawed and chopped
2 cloves minced garlic (or crushed)
1 Tbsn Olive Oil
1/2 tsp of red pepper flakes (optional)
1 can of crushed tomatoes
1.5 cups of water
20 oz of chicken broth (or vegetable broth)
1 package of ravioli of your choosing (anywhere from 6 to 14 ounces is fine)
1 Tbsp of dried basil
Salt/Pepper to taste
Heat a little EVOO in a saucepan and when heated, add in peppers, garlic and red pepper. Allow to cook for a few minutes, constantly stirring as to not stick to the bottom of the pan. Let the flavors heat together as you saute. Take a deep breath..... this is one of my favorite smells. Peppers and garlic... OH MY!
Add in your tomatoes, broth, water and basil. Allow to come to a boil. Again, keep stirring. You don't want to burn any to the bottom of your pan.
|Attention! We've got floaters!|
Add fresh ground pepper to the soup and serve. Ta-da!
This homemade soup was wicked easy to make... and what I love most about it is that you can tailor to your tastes. Love Zucchini? Add more, add less. If the soup feels to thick, add more broth. Mix up your herbs to add different flavor. Go nuts kids, it's your show. It was a perfect creation for a leisurely Sunday.
Total calories: Approximately 1,200 - five servings: 240 each.