makes 8 servings     this recipe can be healved easily or even frozen.   prep time 20 minutes   cook time 27 minutes


1 package, 9 oz refrigerated meat or cheese ravioli

2 tsp olive oil

2 carrots, chopped

1 stalk celery, chopped

2 cloves garlic, minced

6 cups water

1 can, 15 oz. chickpeas, rinsed and drained

1 can, 14 oz. diced tomatoes

3 Tbsp tomato paste

1 tsp dried basil

1 tsp dried oregano

3/4 tsp salt

3/4 tsp fresh ground black pepper

1 medium zucchini, cut in half lengthwise and sliced, about 2 cups

1 package, 10 oz, baby spinach


cook ravioli according to package directions.  drain; keep warm.

meanwhile, heat oil in Dutch oven over medium high heat.  add carrots, celery, onion and garlic; cook stirring occasionally, about 5 minutes or until veggies are softened.

stir in water, chickpeas, tomatoes, tomato paste, basil, oregano, salt and pepper.  bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.  add zucchini; cook 5 minutes.  stir in spinach; cook 2 minutes or just until spinach wilts.  stir in ravioli.