Quick Ravioli Soup

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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.

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