Monday, September 21, 2009

Soup's On!

Tis the season, or something like that.

Has it been that long since I posted? Wow, wedding planning really puts a hamper on cooking/blogging.

So I found a couple of soup recipes that are really quick. Quick is good right now. I'm trying to reduce stress from this stress from the upcoming wedding. The key to this recipe is the quality of ravioli you buy. I was not able to buy the type of diced tomatoes, but will let you know that normal ones, not fire roasted, work just fine. I tried it with basil as well, as the majoram had a bug in it (ew!).

Ravioli & Vegetable Soup
(recipe from Eating Well mag)

1 T extra-virgin olive oil
2 c frozen bell pepper and onion mix, thawed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-oz can crushed tomatoes, preferably fire-roasted
1 15-oz can vegetable broth, or reduced-sodium chicken broth
1 1/2 cups hot water
1 t dried basil or marjoram
1 6- to 9oz package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini (about 2 medium)
Freshly ground black pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or majoram); bring to a roiling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini, return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.


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