Raviolo and Veggie Soup

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1 Tbl. Olive Oil
2 c frozen bell pepper mix
2 cloves garlic
1/4 tsp. red pepper
1 28oz can tomatoes (fire roast)
2 c diced zucchini
1 15 oz can broth
1.5 c hot water
1 tsp basil
1 6-9 oz package frozen ravioli
Fresh ground pepper

Heat oil in pan over medium heat.  Add pepper-onion mixture, garlic and red pepper, stir 1 minute.  Add tomatoes, broth, water and basil, bring to boil.  Add zucchini and cook 3 minutes, return to boil.  Add ravioli and cook according to package directions.  Season with pepper.