Ingredients

• 1 tablespoon Olive Oil
• 2 1/2 cups Fresh diced bell peppers and onion (use your own tastebuds to determine how much of each. I used 1 3/4 cups pepper and 3/4 cup onion)
• 2 cloves of garlic, minced
• 2 ounces can of petite diced tomatoes, no salt added
• 1 1/2 cups HOT water
• 1 teaspoon dried basil
• 10 ounces package or fresh-than-frozen homemade ravioli - I made my own and froze them to keep for ready to cook meals.
• 15 ounces can/container Vegetable Broth (use 1.5 pkgs for more broth- I used 1 can, then added from a second one every time I heated a serving)
• 2 cups diced zucchini, about 2-2.5 medium
• 1/2 teaspoon crushed red pepper, or to taste (optional)
• 1 dash Fresh ground pepper, if desired

Directions

1. Heat oil in large saucepan or dutch oven over MEDIUM heat.
2. Add Peppers, Onions, Garlic and Crushed Red Pepper - Cook about 1 minute.
3. Add tomatoes, broth, water and basil. BRING TO A ROLLING BOIL over high heat
4. Add Ravioli and cook for only a few minutes (usually about 3 less than you would normally cook them)
5. Add Zucchini and return to boil.
6. Cook until CRISP-TENDER (about 3 minutes)
7. Season with Pepper, if using.
8. Enjoy!