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    • #339724
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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.
      multistars smilie

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