250g of fresh or frozen cheese ravioli
1 cup of jarred tomatoes
2 cloves of sliced garlic
1 cup of frozen sweet peas
1 250g can of drained red kidney beans
2 large carrots sliced
1 large peeled potatoe cut into squares
4 cups of water
2 vegetable bullion cubes
2 tbsp of extra virgin olive oil
1. In a large pot add oil, garlic, potatoe squares, peas and carrots. Stir and cook on medium heat for 2-3 mins.
2. Add tomato puree, water, beans and bullion. Stir and cook on medium heat for 30 mins.
3. Add ravioli and cook for an additional 8-10 mins.