This easy soup also comes in a crockpot version. You can use other forms of stuffed pasta if you like; tortellini would also be good. Cook for about 3-4 minutes if you use a smaller pasta.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 cup pre-shredded carrots
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 (14 ounce) cans vegetable broth
- 1 (18 ounce) can cannellini beans, rinsed and drained
- 2 (14 ounce) cans Italian seasoned diced tomatoes, undrained
- 1/8 teaspoon white pepper
- 1 teaspoon dried Italian seasoning
- 9 ounce package refrigerated cheese stuffed ravioli
- 1/2 cup grated Parmesan cheese
Preparation:
In large saucepan, heat olive oil over medium heat. Add carrots, onion, and garlic and cook and stir until crisp tender, about 4-5 minutes. Stir in remainining ingredients except for ravioli and cheese. Bring to a boil, reduce heat, and simmer for 15 minutes. Add ravioli; cook over medium high heat for 6-8 minutes until tender. Serve with cheese.
