Tuscan Ravioli Stew

recipe ingredients
1 Tbsp. olive oil
1 large leek, thinly sliced
3 cloves garlic, minced
1 14-oz can beef broth
3/4 cup water
1/4 tsp. crushed red pepper (optional)
5 cups coarsely chopped broccoli rabe (6 oz)
1 14-oz can no sat added stewed tomatoes
1 9-oz package refrigerated chicken filled or cheese filled ravioli
1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
1/4 cup grated Asiago cheese
fresh rosemary (optional)

recipe directions
In a large saucepan, heat oil over medium heat. Add leek and garlic. Cook for 5 minutes, stirring occasionally. Stir in broth, water, and if desired, red pepper; bring to boiling. Stir in broccoli rabe, undrained tomatoes, ravioli, and rosemary. Return to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes or until broccoli rabe and ravioli are tender. Ladle into bowls; top with cheese. If desired, garnish with rosemary.

Other Suggested Recipes:

• Ravioli Stew
• Butternut Squash Ravioli
• Moroccan Vegetable Stew with Couscous
• Tuscan-Style Beans
• Tuscan White Bean Soup