| | Directions | | Sauté garlic, green onions and carrots in oil on med heat for 1-2 minutes. Add sliced mushrooms, asparagus and artichoke hearts. Add salt, pepper and sugar. Add fresh herbs, and chopped zucchini. Add chicken broth, and spinach. Stir and then add 1 can stewed Italian tomatoes and ravioli. Cook until ravioli is tender. |
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| Ingredients | | - |  | 2 tablespoons Olive Oil |
| - | | 5 cloves minced garlic |
| - | | 5 green onions, chopped |
| - | | 2 carrots, diced |
| - | | 4 mushrooms,sliced |
| - | | 8 asparagus spears sliced |
| - | | 1 can artichoke hearts. Drained |
| - | | 1 zucchini, sliced |
| - | | 1/2 cup or handful of baby spinach |
| - | | 4 cups chicken broth |
| - | | salt and pepper to taste |
| - | | pinch of sugar |
| - | | 2 tablespoons chopped fresh herbs (cilantro or basil works great) |
| - | | 1 can Stewed Italian Tomatoes |
| - | | 1 package fresh ravioli or tortellini stuffed with cheese or Italian sausage. (small pkg) |
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