Ravioli Vegetable Soup

Ingredients

• 1 28-ounce can crushed tomatoes, preferably fire-roasted
• 2 cups diced zucchini, (about 2 medium)
• 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 1 teaspoon dried basil or marjoram
• 1 1/2 cups hot water
• 2 cloves garlic, minced
• Freshly ground pepper to taste
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 1 tablespoon extra-virgin olive oil

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