Instructions: In large heavy saucepan, heat oil over medium heat; cook carrots, onion, garlic, celery, basil and Old Bay seasoning, stirring occasionally, for about 5 minutes or until onion is softened. Add tomatoes, water and bouillon. Bring to a boil. Cover. Reduce heat to lowest setting and simmer 12 minutes or until tomatoes and onions lose their sharp tastes.

Return to soup to a boil. Add ravioli. Add more water if needed. Return to a boil. Reduce heat to medium-low; cook, stirring occasionally, for about 10 minutes or until pasta is almost tender but firm. Stir in the beans and squash. Add spinach and cilantro. Cook until heated through. Add western spice blend or chili powder, to taste. Serve at once (makes 5 to 6 cups).

Yield: 5 cups

NOTES : Here is a variation on a recipe called "Tortellini Bean Soup."

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