Quick Ravioli Soup 2 tbs olive oil 1 cup pre-shredded carrots 3 cloves garlic, minced 1 onion, chopped 2 14-oz cans vegetable broth 1 18-oz can cannellini beans, rinsed and drained 2 14-oz cans Italian seasoned diced tomatoes, undrained 1/8 tsp white pepper 1 tsp dried Italian seasoning 9-oz package refrigerated cheese stuffed ravioli 1/2 cup grated Parmesan cheese In large saucepan, heat olive oil over medium heat.
Add carrots, onion, and garlic and cook and stir until crisp tender, about 4-5 minutes. Stir in remaining ingredients except for ravioli and cheese. Bring to a boil, reduce heat, and simmer for 15 minutes.
Add ravioli. Cook over medium high heat for 6-8 minutes until tender. Serve with cheese.