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!



RAVIOLI & TOMATO SOUP
(serves 6)

Ingredients:
*1 tablespoon olive oil
*3 garlic cloves, minced
*1 medium yellow onion, chopped
*2 red peppers, chopped
*1 medium zucchini, chopped
*1 quart homemade tomato sauce (or 28 ounce can crushed tomatoes)
*2 cups water
*4 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

Directions:
~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.

Instant Pot Directions:
~Put on sauté mode with 1 tablespoon olive oil.  
~Allow to get hot and then add, red peppers and onions and cook until onions are tender.
~Add garlic and cook for another 30-40 seconds. 
~Add  tomato sauce (or crushed tomatoes), water, vegetable stock, parmesan cheese and tomato paste.
~Stir well and allow to sauté for another 5 minutes.
~Add zucchini, orientano, parsley, basil and ravioli.
~Turn sauté mode off and put on pressure cook mode.
~Pressure cook for 5 minutes.
~Do a quick release.
~Add salt, pepper and red pepper flakes and stir.  




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