Ravioli And Vegetable Soup
Equipment
- Large saucepan or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Big Oven
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 fat-free low-sodium beef or vegetable broth
- 1 9-ounce package small cheese ravioli
- 1 small bunch escarole or 5 cups spinach roughly chopped
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons grated Parmesan cheese
- 8 slices whole-wheat baguette
Instructions
Sauté The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, sliced celery, and chopped thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
Add Broth And Ravioli
- Pour in the broth along with 3 cups of water, increasing the heat to high. Cover the pot and bring the mixture to a boil. Once boiling, add the ravioli. Reduce the heat to medium and let it simmer until the ravioli are tender, following the package's cooking time.
Incorporate The Greens
- Stir in the chopped escarole or spinach, allowing it to wilt into the soup. Season the soup with salt and freshly ground black pepper to your liking.
Serve
- Ladle the soup into bowls, sprinkling each serving with grated Parmesan cheese. Serve alongside slices of whole-wheat baguette for a complete meal.
Notes
This soup is highly versatile and can be adapted to suit various dietary preferences. For a vegetarian version, ensure the ravioli and broth are meat-free. To make it gluten-free, opt for gluten-free ravioli and bread.