Ravioli with Fresh Vegetable Soup

Ingredients

• 1 tablespoon canola oil
• 1 cup onions freshly diced
• 1 cup sweet red bell peppers or green
• yellow
• freshly diced
• 3 cloves garlic more or less as needed
• 1/4 teaspoon cayenne pepper or to taste
• optional
• 28 ounces tomatoes freshly crushed
• or you can use canned
• 15 ounces chicken broth
• low salt or vegetable broth
• about 1 can
• 1 1/2 cups water hot
• 1 tablespoon basil freshly chopped
• or 1 teaspoon dried
• 9 ounces ravioli whole wheat
• you can make your own or packaged
• 2 each zucchini diced
• medium size
• about 2 cups
• 1 x black pepper freshly ground to taste

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute, then add bell pepper, stiring, for another 1 pr 2 minutes.
3. Add tomatoes, broth, water and basil, bring to a rolling boil over high heat.
4. Add ravioli and cook for 3 minutes (it should be less than the package directions, later will go on cooking).
5. Add zucchini; return to a boil.
6. Cook until the zucchini is crisp and tender, about 3 to 5 minutes.
7. Season with black pepper.
8. Serve warm.