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Tuscan Ravioli Stew

Ingredients

• 1 tablespoon olive oil
• 1/3 cup sliced leek (1 medium)
• 3 cloves garlic, minced
• 1 14-ounce can vegetable broth or beef broth
• 3/4 cup water
• 1/4 teaspoon crushed red pepper flakes (optional)
• 5 cups coarsely chopped broccoli rabe or broccoli florets
• 1 14.5-ounce can no-salt-added stewed tomatoes, undrained
• 1 9-ounce package refrigerated cheese-filled ravioli
• 1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed
• 1/4 cup grated Asiago or Parmesan cheese (optional)

Directions

1. In a saucepan heat oil over medium heat.
2. Add leek and garlic and cook for 5 minutes.
3. Add broth, the water, and red pepper flakes.
4. Bring to boiling.
5. Add broccoli rabe, undrained tomatoes, ravioli, and rosemary.
6. Return to boiling, reduce heat and simmer, covered, for 7 to 8 minutes.
7. Sprinkle each serving with cheese.

Attribution