Moscow-Pullman Daily News Blogs

I was talking with a friend earlier this week and during the conversation, she mentioned fixing a recipe recently I’d given her sometime back and really liked it.  When she told me it was for an Italian stew, remembered I too had tried it a couple of years ago and thought it good.

When I got off the phone, I dug out the cookbook from whence it came so I could share with readers.  The cookbook titled “Fresh and Simple:  20-Minute Super Suppers” is one I had purchased four years ago. 

So if you’re craving something homemade that only takes a short time to put together, you might consider the recipe below.  I guarantee it makes for a tasty and relatively healthy meal.

Ravioli Minestrone Stew

• 1 14-1/2 ounce can beef, vegetable, or chicken broth

• 1 cup water

• 1 9-ounce package refrigerated cheese ravioli

• 1 15-ounce can chunky Italian-style tomatoes, undrained

• 1 15-ounce can black-eyed peas or white kidney (cannelloni) beans, rinsed and drained

• ½ teaspoon dried Italian seasoning, crushed

• 1/8 teaspoon crushed red pepper

• 2 cups packed torn packaged rewashed spinach

• grated Parmesan, Romano, or Asia go cheese (optional)

In a large saucepan bring broth and water to boiling.  Add pasta.  Return to boiling; reduce heat.  Simmer, covered, for 3 minutes.

Stir in undrained tomatoes, black-eyed peas, Italian seasoning, and red pepper.  Return to boiling, reduce heat.  Simmer, covered, for 5 minutes.  Stir in spinach, just until wilted.  If desired, sprinkle individual servings with cheese.

Round out the meal with hearty slices of whole-wheat bread.

Makes 4 servings.