Ingredients

• 1  14.5-ounce can Italian-style stewed tomatoes, undrained
• 1  14-ounce can vegetable broth
• 2  medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
• 1  9-ounce package refrigerated cheese ravioli
• 1  15-ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
• 2  tablespoons grated Parmesan cheese
• 2  tablespoons snipped fresh basil or parsley

Directions

1. In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.

2. Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.

3. Makes 4 servings