Ravioli Soup



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

1. 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.

Servings: 4

Linda Larsen, About.com