Ravioli Stew

2 tablespoons olive or vegetable oil
1 medium onion, chopped
2 medium carrots, diced
2 ribs celery, diced
1 medium green bell pepper, chopped
1 clove garlic, finely chopped*
1 can (15 to 19 oz.) red kidney beans, rinsed and drained
4 plum tomatoes, chopped
1 envelope Lipton Recipe Secrets Golden Herb with Lemon Soup Mix
2-1/2 cups water
1 package (8 or 10 oz.) refrigerated cheese ravioli

In Dutch oven or 6-quart saucepot, heat oil over medium heat and cook onion, carrots, celery, green pepper and garlic, stirring occasionally, 5 minutes or until tender. Stir in beans, tomatoes and golden herb with lemon soup mix blended with water. Bring to a boil over high heat. Stir in ravioli. Reduce heat to medium and cook, stirring gently, 5 minutes or until ravioli are tender. Serve, if desired, with grated Parmesan cheese. Makes about 4 (2-cup) servings.