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1 tablespoon olive oil

1 green bell pepper, diced

1 small onion, chopped

3 large garlic cloves, chopped

1 tablespoon dried basil

2 teaspoons anise seeds

1/4 teaspoon dried crushed red pepper

8 cups chicken broth

2 medium zucchini, diced

2 carrots, diced

1 (9-ounce) package fresh cheese ravioli

1 1/2 cups diced cooked chicken

Salt and freshly ground black pepper to taste

Freshly grated Parmesan cheese for accompaniment

1. Heat oil in large saucepan over medium heat. Add bell pepper, onion, garlic, basil, anise seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes.
2. 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 with salt and pepper.
3. Ladle soup into bowls. Serve, passing Parmesan separately.

Serves 4.

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