Minestrone with Ravioli
Peel carrots and cut into slices. Cut leek lengthwise, rinse, trim and cut into rings. Rinse celery, trim and slice. Rinse zucchini, trim, cut in half lengthwise and cut into thin slices.
Thaw peas. Bring broth to a boil in a pot, add prepared vegetables and season with salt and pepper. Let simmer over medium heat for 15 minutes. Add ravioli and let stand for 5 minutes. Taste the soup and season to taste. Serve in preheated soup bowls garnished with basil and Parmesan.