I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, October 20, 2010

Ravioli & Tomato Soup

This is a soup that my daughter Autumn loves. She is a vegetarian and we are always on the look out for new recipes for her. This one did the trick!

(serves 6)

*1 quart homemade tomato sauce (or 28 ounce can crushed tomatoes)
*3 garlic cloves, minced
*1 medium yellow onion, chopped
*2 red peppers, chopped
*1 medium zucchini, chopped
*4 cups water
*2 cups vegetable broth
*1 (6 ounce) can tomato paste
*1 (14 ounce) small cheese ravioli
*2 tablespoons extra virgin olive oil
*1 tablespoon dried oregano
*4 teaspoon dried basil
*1 teaspoon dried parsley flakes
*1-2 teaspoon red pepper flakes
*4 tablespoons freshly grated parmesan cheese

~Heat oil in a heavy stock pot, over medium heat.
~Add onions & garlic.
~Sauté for about 3 minutes.
~Add red peppers and sauté for 5 minutes.
~Add tomato sauce (or crushed tomatoes), water, parmesan cheese, vegetable stock and tomato paste.
~Simmer over medium heat for 15 minutes.
~Add zucchini, oregano, parsley, basil, & ravioli.
~Bring to a light boil.
~Cook until ravioli is tender and zucchini reaches desired texture (about another 10 minutes).
~Add salt, pepper, & red pepper flakes.

(add cheese & sour cream to make it even better)

-Add 1/2 cup mushrooms, sliced, when you add the zucchini.
-Substitute mini ravioli for regular size ravioli.
-Substitute mini ravioli for cheese tortellinis.
-Substitute vegetable broth for chicken broth.
-Substitute cheese ravioli for spinach ravioli.
-Substitute cheese ravioli for beef ravioli.
-Substitute cheese ravioli for lobster ravioli.
-Substitute cheese ravioli for chicken ravioli.

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