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RAVIOLI SOUP




Source of Recipe


Mai


List of Ingredients




1 medium onion
½ cup chopped celery
1 large can stewed tomatoes (cut up)
1 can garbanzo beans
1 can kidney beans
1 bag frozen peas and carrots
1 cup cooked meat or meatballs (anything leftover works fine!)
1 pkg. frozen or refrigerated ravioli
4-6 beef bouillon cubes dissolved in 4-6 cups very hot water
1-2 tsp. garlic powder (more if you like)
oregano, salt and pepper to taste



Recipe



Sauté onion and celery in a bit of olive oil in a large Dutch oven until soft. Add bouillon (already dissolved in hot water), tomatoes, kidney & garbanzo beans (including all liquids), frozen peas and carrots. Cook until peas and carrots are no longer frozen. Add meat and ravioli. Cook 20 minutes until ravioli is done. Best serving suggestion: allow to cool, store it refrigerated for at least a day before serving. Serve with crusty Italian bread. Goes great with red wine!