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Ravioli & Vegetable Soup


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1 tbsp extra-virgin olive oil

2 cup frozen red bell pepper and onion mix, thawed and diced

2 x cloves:garlic, minced

1/4 tsp crushed red pepper, or to taste (optional)

1 can crushed tomatoes, preferably fire-roasted(28-ounce)

1 can vegetable broth or reduced-sodium chicken broth (parve or vegetable for dairy pastas) (15-ounce)

1 - 1/2 cup hot water

1 tsp dried basil or marjoram

1 package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat (6- to 9-ounce)

2 cup diced zucchini, (about 2 medium)

freshly ground pepper to taste

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