Southwestern Minestrone With Ravioli

This recipe is from my recent Church cookbook and was submitted by Lavena. It sounds really delicious and filling.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  cup red onion, chopped
• 1  cup zucchini, thinly sliced
• 2  celery ribs, diced
• 2  carrots, sliced
• 2  garlic cloves, peeled and minced
• 1 1⁄2 teaspoons  dry  southwest seasoning (if can't be found use chili powder, cumin and coriander)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (14 1/2ounce) can  diced tomatoes, with mild green chiies
• 2 (14 1/2ounce) cans chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (13 ounce) package  frozen mini  ravioli

Directions

1. In large pot, heat oil over medium-high heat. Add onion, zucchini, celery, carrots, garlic, southwestern seasoning, salt and pepper; cook, stirring occasionally until softened, about 10 minutes. Add broth, tomatoes and beans; bring to a boil. Reduce heat to low and simmer, until flavors have blended, about 20 minutes. Meanwhile, cook ravioli according to package directions and drain. Stir ravioli into soup.