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Ravioli Skillet

Ingredients:

• 1 can Italian-style stewed tomatoes, undrained
• 1 can vegetable broth
• 2 medium zucchini, halved lengthwise and sliced 1/2 inch thick
• 1 package refrigerated cheese ravioli
• 1 can white kidney beans, rinsed and drained
• 1 Tbsp. grated Parmesan cheese
• 2 Tbsp. snipped fresh basil and parsley

Directions:

1. In a large saucepan combine undrained tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6-7 mins. or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice. Stir in bean; heat through. Sprinkle each serving with cheese and snipped basil.

Recipe originally found in Better Homes and Gardens NEW Cook Book, Celebrating the Promise: Limited Edition.