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.