Vegetable Soup with Ravioli - Plant Based Cooking

Ingredients

• 1 cup bell peppers (chopped)
• 1 cup onion (chopped (or use 2 cups frozen bell pepper and onion mix, thawed and diced))
• 1 cup carrots (peeled and chopped)
• 2 cloves garlic (minced)
• 1/4 tsp crushed red pepper (or to taste (optional))
• 1 28-oz. can crushed tomatoes (preferably fire-roasted)
• 4-6 cups homemade vegetable broth
• 1 tsp dried basil or marjoram
• 1 cup cannellini beans
• 5-6 leaves kale (rough chopped)
• 1 6-to 9-ounce package fresh or frozen ravioli
• 2 cups zucchini (diced (about 2 medium))
• salt and black pepper (to taste)