Ravioli Stew
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml olive oil or 29.58 ml vegetable oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 medium green bell pepper, deseeded and chopped
- 1 clove garlic, finely chopped
- 425.24 g can red kidney beans, rinsed and drained
- 4 plum tomatoes, chopped (I used a small can of diced tomatoes)
- 1 envelope dry herb soup mix (I used Knorr’s)
- 591.47 ml water
- 283.49 g package refrigerated cheese ravioli
- parmesan cheese (optional)
directions
- In Dutch oven or 6 quart saucepan, heat oil over.
- medium heat and cook onion, carrots, celery,.
- green pepper, and garlic, stirring occasionally,.
- for about 5 minutes or until tender.
- Stir in kidney beans, plum tomatoes, and herb.
- soup mix blended with water.
- Bring to a boil.
- over high heat.
- Stir in ravioli.
- Reduce heat to.
- medium and cook, stirring gently, for 5 minutes.
- or until the ravioli are tender.
- Serve with grated Parmesan cheese, if desired.
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RECIPE SUBMITTED BY
I am a teacher that likes to cook - sometimes. Right now I teach 8th grade English. I have three children: Kyndal 17, Spenser 15, and Sophie who will be 4 in October. We live in Waco, TX and like it. It is just the right size for us - not too big, but big enough to have lots of things to do.
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<br>I like to cook when I am 'in the mood'and don't have a lot of other things to do. Before Sophie was born I did a lot of cooking ahead. Something that I am way behind on now.