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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 3 medium carrots, halved lengthwise and sliced
- 3 stalks celery, sliced
- 1 teaspoon chopped fresh thyme
- 2 cups low-sodium beef broth
- 1 9-ounce package small cheese ravioli
- 1 small bunch escarole or 5 cups spinach, roughly chopped
- Kosher salt and freshly ground pepper
- 3 tablespoons grated Parmesan cheese
- 8 slices whole-wheat baguette
Details
Adapted from keyingredient.com
Preparation
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high.
Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
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REVIEWS:
Nothing beats soup on a rainy day; which is when I chose to make this soup! The ravioli was a yummy change up on noodle vs no noodle. The escarole was so good; turning comfort food into "I feel good" food. Loved my parmesan sprinkled on top. Served it with the wheat baguette as suggested; but toasted a little cheddar on top. Hey! I can't be too healthy all at once. Rain, rain come again; because this soup is now my friend!
Very fresh, light, and easy enough to make on a weeknight. I used beef stock + 3 cups of water. For the ravioli I bought a local fresh grade at the supermarket: "sweet potato - sage" by Dalla Terra Pasta. Went really well with this soup, lower in calories and not so cheesy. Do add some Parmesan cheese at the end, it tastes so good as it melts into the soup as you eat. Highly recommended and one that will be going into my go-to recipe box!
I made this last night and my family absolutely flipped over it! I followed the recipe exactly except I added two cloves of garlic into the veggies at the beginning, I used spinach instead of escarole, and I used gruyere instead of parm at the end (it's what I had here from a previous recipe. This soup is so hearty and comforting-- my family already can't wait to have it again!
Quick and very easy to make! Absolutely delicious.
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