Ravioli And Vegetable Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups frozen onion and three pepper blend, thawed and diced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
1 (28 ounce) can crushed tomatoes, preferably fire roasted
1 (15 ounce) can vegetable broth or (15 ounce) can chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or 1 teaspoon dried marjoram
1 (9 ounce) package cheese ravioli or (9 ounce) package meat ravioli
2 medium zucchini, diced or 2 cups diced zucchini
fresh ground black pepper, to taste

Preparation

Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
Add tomatoes, broth, water and basil (or marjoram).
Bring to a rolling boil over high heat.
Add ravioli and cook for 3 minutes less that the package directions.
Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
Season with pepper.