love to make one dish meals on weeknights. They are usually fast and inexpensive and I almost always have leftovers, which is the best part! This nicely balanced meal in a bowl contains protein, vegetables, whole grains and healthful fat. It is satisfying and low in calories—perfect for a weeknight dinner, or any meal.

Ingredients:

• 1 tablespoon Napa Valley organic extra virgin olive oil
• 1 medium organic onion, diced
• 4 cloves organic garlic, minced or crushed in a garlic press
• 2 14.5-ounce cans Muir Glen organic no salt added diced tomatoes
• 4 cups Swanson organic free range chicken broth
• 2 cups water
• 2 bay leaves
• 1/2 teaspoon black pepper
• 2 packages Monterey Pasta Company whole-wheat chicken and sun dried tomato ravioli
• 1 bunch Swiss chard leaves, thick stems removed, chopped
• 1/4 cup imported grated Reggiano Parmesan cheese, divided

Instructions:


1. Heat olive oil over medium heat in a large soup pot. Add onions and cook until clear, about six minutes. Add garlic and cook 30 seconds. Pour in tomatoes with juices and cook three minutes, stirring occasionally.

2. Add broth, water, bay leaves and pepper. Cover, raise heat to high and bring to a boil. Uncover and add ravioli and chard. Cook four minutes and remove from heat. Remove bay leaves. Ladle into bowls and sprinkle each bowl with two teaspoons Reggiano Parmesan cheese.