2 Tbsp. oil
1 medium onion, chopped
2 medium carrots, diced
2 ribs celery, diced
1 medium red or green bell pepper, deseeded and chopped
1 clove garlic, finely chopped
1 can red kidney beans, rinsed and drained
4 plum tomatoes, chopped
1 envelope dry Herb Soup Mix
2 1/2 cups water
1 10-oz. package refrigerated Low Fat Cheese Ravioli
nonfat Parmesan cheese (optional)
In Dutch oven or 6-quart saucepan, heat oil over medium heat and cook onion, carrots, celery, green pepper, and garlic, stirring occasionally, for about 5 minutes or until tender.
Stir in kidney beans, plum tomatoes, and herb soup mix blended with water. Bring to a boil over high heat. Stir in ravioli. Reduce heat to medium and cook, stirring gently, for 5 minutes or until the ravioli are tender.
Serve with grated Parmesan cheese, if desired.