Ravioli Vegetable Soup

I made this soup last night. It was really good.

Ravioli Vegetable Soup

RECIPE INGREDIENTS:2 tablespoons olive oil
1 medium onion, chopped
2 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1 can diced tomatoes - pour half in food processor and grind up
1 can cannellini beans - drained and rinsed
1/2 teaspoon salt
8 to 9 ounces fresh or frozen bite size ravioli (cheese or meat filled)
Black pepper, to taste

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is clear.
2. Add the stock, basil, bay leaf, tomatoes, beans and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the ravioli and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Add the pepper during the last minute or so. Makes about 5 servings.