Minestrone with Cheese Ravioli

Set a heavy-bottomed Dutch oven or stockpot on medium high heat and add oil. Once oil is hot, add diced onions, carrots, celery, and minced garlic. Sauté for about 5 minutes or until vegetables have softened a little bit. Add rosemary sprig and tomatoes and continue to sauté for a minute or two. Add diced zucchini, cover and cook for 5–7 minutes.

Take the lid off and add broth, water, beans, oregano, basil, salt and pepper. Cover, increase heat to high and bring to a boil. Once boiling, lower heat to medium and cook covered for 20 minutes, adding ravioli in the last 10 minutes of cooking time (using a timer helps to keep track of time).

Check seasoning and adjust if needed. Serve warm. Garnish with Parmesan cheese, if desired. Enjoy!