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Ravioli Minestrone

  • 1 Tbsp oil
  • 1 cup carrots, chopped
  • 1 small onion
  • 1/2 cup celery
  • 2 cloves garlic, minced
  • 2 cans beans
  • 1 can diced tomatos
  • 2 cups water
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1 can ravioli sauce
  • 2 Tbsp chopped fresh parsley
  • Parmesan cheese



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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