Ravioli and Vegetable Soup

Name: Ravioli and Vegetable Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 8 slices whole-wheat baguette; 3 mediums carrots, halved lengthwise and sliced; 3 stalks celery, sliced; 255 grams package small cheese ravioli; 1 small bunch escarole or 5 cups spinach, roughly chopped; 1 teaspoon chopped fresh thyme; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp extra-virgin olive oil; 1 small onion, diced; 3 Tbsps grated parmesan cheese; 480 milliliters fat-free low-sodium beef or vegetable broth

Ravioli and Vegetable Soup is a main course that serves 4. One portion of this dish contains about 20g of protein, 14g of fat, and a total of 485 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. 18 people found this recipe to be tasty and satisfying. This recipe from Foodnetwork requires baguette, vegetable broth, celery, and escarole. It is perfect for Winter. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly 25 minutes. If you like this recipe, take a look at these similar recipes: Garden Vegetable Ravioli With Tomato Brodo, Mini Meatball & Ravioli Soup With Garlic Croutons, and Bbq Chicken and Goat Cheese Ravioli.

Instructions

Heat the olive oil in a large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Thyme

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).

Ingredients you will need

Ravioli