4 cups unsalted chicken broth (or vegetable broth)
1 medium onion, peeled and diced
1 cup peeled diced carrot
2 Tbs olive oil for sauteing vegetables (plus more as needed)
1 large clove garlic, peeled and minced
1 medium zucchini, deseeded and diced
1 Tbs chopped fresh thyme (or 1/4 cup chopped fresh basil)
approx. 1 1/2 cups chopped snap peas (or 1/2 cup frozen peas)
one 15-ounce can "no salt added" diced tomatoes
approx. 1 cup well drained low sodium canned red beans
one 8 - 9 ounce package cheese ravioli, cooked according to directions in simmering broth
extra virgin olive oil for garnish
grated parmesan cheese for garnish
Add 4 cups of chicken stock to a pot on the stovetop and, while that's coming up to a simmer, add a splash of olive oil to another deep, large pot and slowly saute one medium diced onion and about 1 cup peeled, diced carrot to soften.
Finely mince 1 large clove garlic, deseed and dice one medium zucchini, chop an optional Tbs of fresh thyme and, if you're using snap peas, pull the strings off of each one before chopping them into smaller pieces.
Once the carrots and onions have softened up a bit, add a little more olive oil to that and add the garlic, thyme, zucchini and snap peas and cook that along until the snap peas and zucchini are tender crisp.
At that point, add one 15-ounce can "no salt added" diced tomatoes and add as many well drained canned low sodium red beans as you like.
Stir those around, warm them up a bit and turn the heat off.
Once the vegetables are good to go, add one 8 or 9-ounce package of cheese ravioli to the gently boiling chicken stock and cook those according to directions.
Once you're happy with the ravioli, add those and the broth to the pot with the vegetables and then serve it up in individual bowls with some extra virgin olive oil and grated parmesan cheese.
Mix this recipe up by using other vegetables you have on hand instead. Use fresh chopped tomatoes instead of canned if you like.