Ravioli and Vegetable Soup
By Golfwidow7
Ingredients
- 1 tbsp. evoo
- 1 small diced onion
- 3 medium carrots - halved lengthwise and sliced
- 3 stalks celery - sliced
- 1 tsp. chopped fresh thyme
- 2 cups fat free low sodium beef or vegetable broth
- 1 9 oz packed small cheese ravioli
- 1 small bunch escarole or 5 cups spinach, roughly chopped
- Kosher salt and ground pepper
- 3 tbsp. grated parmesan cheese
- 8 slices whole wheat baguette
Details
Servings 4
Preparation time 20mins
Cooking time 25mins
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, 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 (check package for cooking instructions).
Add the escarole or spinach to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with cheese. Serve with bread.
You'll also love
- Winning Cranberry Bundt Cake 4.5/5 (20 Votes)
- Basque Lamb Stew 3.8/5 (26 Votes)
- Jalapeno Popper Pasta Salad 4.3/5 (24 Votes)
- Hamburger Noodle Bake 4.3/5 (23 Votes)
- Hawaiian Macaroni Salad 3.8/5 (175 Votes)
- Skillet Shrimp Scampi with Linguine 4.2/5 (24 Votes)
- Ravioli with Roasted Red Pepper... 4.6/5 (9 Votes)
Review this recipe