Southwestern Minestrone With Ravioli

Name: Southwestern Minestrone With Ravioli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 cup red onion, chopped; 1 cup zucchini, thinly sliced; 2 celery ribs, diced; 2 carrots, sliced; 2 garlic cloves, peeled and minced; 1 1/2 teaspoons dry southwest seasoning (if can't be found use chili powder, cumin and coriander); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (14 1/2 ounce) can diced tomatoes, with mild green chiies; 2 (14 1/2 ounce) cans chicken broth; 1 (15 ounce) can black beans, drained and rinsed; 1 (13 ounce) package frozen mini ravioli

Submitted by DailyInspiration

"This recipe is from my recent Church cookbook and was submitted by Lavena. It sounds really delicious and filling."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 6

ingredients

2 tablespoons olive oil
1 cup red onion, chopped
1 cup zucchini, thinly sliced
2 celery ribs, diced
2 carrots, sliced
2 garlic cloves, peeled and minced
1 ¹⁄₂ teaspoons dry southwest seasoning (if can't be found use chili powder, cumin and coriander)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, with mild green chiies
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (13 ounce) package frozen mini ravioli

directions

In large pot, heat oil over medium-high heat. Add onion, zucchini, celery, carrots, garlic, southwestern seasoning, salt and pepper; cook, stirring occasionally until softened, about 10 minutes. Add broth, tomatoes and beans; bring to a boil. Reduce heat to low and simmer, until flavors have blended, about 20 minutes. Meanwhile, cook ravioli according to package directions and drain. Stir ravioli into soup.