I'm notorious for buying food at the store because it sounds good, only to get home, stick it in the fridge, and forget about it until after it's already gone bad. Well not this time my friends, not this time! I had some refrigerated ravioli that I needed/wanted to use, so I came up with this little number for dinner tonight. And you know it's good when the Little Miss goes back for seconds!
2 tbsp olive oil
3 cloves garlic, minced
one small onion chopped
4 cups chicken broth
1 14.5 oz can petite diced tomatoes (don't drain them!)
1 8 oz can tomato sauce
1 small yellow squash sliced and quartered
1 small zucchini sliced and quartered
1 can white beans, drained
1 to 2 tsp italian seasoning
1/4 tsp black pepper
Pinch of oregano
Pinch of basil
Pinch of thyme
9 oz package refrigerated ravioli
grated parmesan cheese
Heat olive oil on medium in large saucepan. Saute garlic and onion until translucent. Usually takes about five minutes. Add remaining ingredients except ravioli and cheese and bring to a boil over medium high heat. Once it comes to a boil, cover, reduce heat, and simmer for 20 minutes. Return heat to medium, add ravioli, and cook for an additional 7-8 minutes.
Serve with grated parmesan cheese sprinkled generously on top.