Ravioli and Vegetable Soup

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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 pepper
  • 3 tablespoons grated parmesan cheese
  • 8 slices whole-wheat baguette
Directions
  • 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.

  • Photograph by Andrew Purcell


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    This recipe is featured in:

    Healthy Weeknight Dinners