Dinner in one Pot:)

Ravioli and Vegetable Soup

1 Tbsp. extra virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 tsp. crushed red pepper, or to taste (optional)
1 28 ounce can crushed tomatoes, preferably fire roasted
1 15 ounce can vegetable or chicken broth, low sodium preferred
1 1/2 cups hot water
1 tsp. dried basil or maroram
1 6-9 ounce package fresh or frozen cheese or meat ravioli, preferable whole wheat (I used white,could't find the other)
2 cups diced zucchini or bok choy
freshly ground pepper to taste

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 than the package directions. Add zucchini or bok choy; return to boil. cook until the zucchini or bok choy is crisp tender, about 3 minutes.  Season with pepper

Serving size 1 3/4 cup
PPV   7 and worth every point :)
Recipe from EatingWell Magazine