Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.
1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 teaspoons chopped fresh rosemary leaves

1 medium yellow or green bell pepper, cut into 2-inch strips
2 pounds beef boneless chuck, cut into 1-inch pieces
2 cans diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2 cup red wine or Progresso™ beef flavored broth
1+1/2 cups frozen cut green beans
1 package (9 ounces) refrigerated cheese-filled ravioli
Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 5 min until onions are softened.
Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.

Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.

Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.