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Categories:
olive oil carrot garlic onion vegetable broth cannellini beans Italian style white pepper Italian seasoning Parmesan cheese
Viewed: 24 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 1 cup carrot, pre-shredded
- 3 garlic cloves, minced
- 1 onion, chopped
- 2 (14 ounce) cans vegetable broth
- 1 (18 ounce) can cannellini beans, rinsed and drained
- 2 (14 ounce) cans Italian-style diced tomatoes, undrained
- 18 teaspoon white pepper
- 1 teaspoon dried Italian seasoning
- 9 ounces ravioli, refrigerated cheese stuffed
- 12 cup parmesan cheese, grated
Method
- In large saucepan, heat olive oil over medium heat.
- Add carrots, onion, and garlic and cook and stir until crisp tender, about 4-5 minutes.
- Stir in remainining ingredients except for ravioli and cheese.
- Bring to a boil, reduce heat, and simmer for 15 minutes.
- Add ravioli; cook over medium high heat for 6-8 minutes until tender.
- Serve with cheese.
