HEAT olive oil in 3-4 quart saucepan, add carrots, broccoli florets and zucchini and sauté on medium heat for 4-5 minutes.
ADD broth, marinara and garbanzo beans; bring to simmer and cook for 10 minutes.
ADD beef ravioli and simmer another 5 minutes. Add spinach and season with salt and pepper. Remove from heat.
GARNISH each portion with a tablespoon of pesto and Parmesan cheese.
Cook’s Tip: Add heavy cream or BUITONI Alfredo Sauce for a creamy soup. Add Italian sausage crumbles, pepperoni, artichokes, or sun-dried tomatoes.
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