Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in heavy large saucepan over medium heat. add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper flakes and saute until vegetables are just tender, about 10 minutes. 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. serve topped with parmesan cheese.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.