Ingredients
1
tablespoon olive oil
1/3
cup sliced leek (1 medium)
3
cloves garlic, minced
1 3/4
cups Progresso™ beef broth
3/4
cup water
1/4
teaspoon crushed red pepper (optional)
5
cups coarsely chopped broccoli rabe, fresh broccoli florets, or frozen broccoli florets
1
can (14.5 oz) Muir Glen™ stewed tomatoes, undrained
1
package (9 oz) refrigerated cheese-filled ravioli or reduced-fat cheese filled ravioli
1
tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4
cup grated Asiago or Parmesan cheese (optional)
Preparation
In a large saucepan, heat oil over medium heat. Add leek and garlic; cook for 5 minutes. Add broth, the water, and, if desired, crushed red pepper. Bring to boiling.
Add broccoli rabe, undrained tomatoes, ravioli, and rosemary. Return to boiling; reduce heat. Cover and simmer for 7 to 8 minutes or until broccoli rabe and ravioli are tender. If desired, sprinkle each serving with cheese.
