Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  olive oil
  1                     green bell pepper -- diced
  1              Small  onion -- chopped
  3              Large  garlic cloves -- chopped
  1         Tablespoon  dried basil
  2          Teaspoons  fennel seeds
     1/4      Teaspoon  dried crushed red pepper
  6               Cups  canned low-salt chicken broth
  2             Medium  zucchini -- diced
  1                     carrot -- diced
  1            Package  fresh cheese ravioli -- (9 ounce)
  1 1/2           Cups  diced cooked chicken
                        Grated Parmesan cheese

Preparation:

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Serve, passing cheese separately.

Nutritional Information:

317 Calories (kcal); 15g Total Fat; (39% calories from fat); 9g Protein; 44g Carbohydrate; 0mg Cholesterol; 49mg Sodium