Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -broth (OR homemade)
1 Green bell pepper, diced 2 md Zucchini, diced
1 sm Onion, chopped 1 Carrot, diced
3 lg Garlic cloves, chopped 1 pk Fresh chese ravioli (9
1 tb Dried basil -ounces)
2 ts Fennel seeds 1 1/2 c Diced cooked chicken
1/4 ts Dried crushed red pepper Grated Parmesan cheese
6 c Canned low-salt chicken

Heat the oil over medium heat in a large heavy saucepan. Add the bell
pepper, onion, garlic, basil, fennel seeds and crushed red pepper;
saute for about 10 minutes, until the vegetables are just tender.
Add the broth; cover the pot and simmer for 10 minutes. Add the
zucchini and carrot; simmer, covered, for about 5 minutes, until the
carrot is almost tender. Increase the heat to high and bring the soup
to a boil. Add the ravioli and and boil until tender, about 5
minutes. Add the chicken and cook until heated through, about 1
minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve, passing the Parmesan cheese
separately.

Makes 4 servings.

[Tammy Moore-Worthington; Artesia, New Mexico] [Too Busy to Cook? Bon
Appetit; March 1995]

Posted by Fred Peters.

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