In pot heat 1 Tbsp. oil over medium heat. Add 1 cup chopped carrots, 1 small onion, (chopped), 1/2 cup chopped celery and 2 cloves garlic (minced).
Cook until softened, 4-5 minutes. Add 2 cans beans (rinsed and drained), 1 can diced tomatoes with juice, 2 cup water, 1/2 tsp. salt and 1/2 tsp. dried oregano.
Bring to boil. Cover; reduce heat to low. Simmer 30 minutes.
Stir in 1 can ravioli with sauce and 2 Tbsp. chopped fresh parsley. Cook until hot. Serve with grated Parmesan cheese.
By Robin from Washington, IA
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