Vegetable soup with ravioli

soups 498 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

1 tbsp. l. olive oil 1 small onion, diced 3 medium carrots, halved lengthwise and sliced 3 celery stalks, sliced 1 tsp. chopped fresh thyme 2 tbsp. low-fat slightly salted beef or vegetable broth 270 gr. small cheese ravioli 1 small bunch of chicory salad or 5 tbsp. spinach, chop coarsely Coarse salt and freshly ground pepper 3 tbsp. l. grated parmesan cheese 8 slices of whole grain baguette.

Heat olive oil in a large saucepan over medium heat. Add onions, carrots, celery, thyme and cook, stirring occasionally, until vegetables soften, about 4 minutes. Pour broth and 3 tbsp. water, increase the temperature. Cover and bring to a boil, then add the ravioli. Reduce heat to medium heat and cook until ravioli are tender (see package instructions for cooking times). Add the chicory salad to the soup and continue cooking, stirring, until the leaves droop. Season with salt and pepper. Pour soup into bowls and sprinkle with cheese. Serve with bread.

Vegetable soup with ravioli

1 tbsp. l. olive oil 1 small onion, diced 3 medium carrots, halved lengthwise and sliced 3 celery stalks, sliced 1 tsp. chopped fresh thyme 2 tbsp. low-fat slightly salted beef or vegetable broth 270 gr. small cheese ravioli 1 small bunch of chicory salad or 5 tbsp. spinach, chop coarsely Coarse salt and freshly ground pepper 3 tbsp. l. grated parmesan cheese 8 slices of whole grain baguette.

Heat olive oil in a large saucepan over medium heat. Add onions, carrots, celery, thyme and cook, stirring occasionally, until vegetables soften, about 4 minutes. Pour broth and 3 tbsp. water, increase the temperature. Cover and bring to a boil, then add the ravioli. Reduce heat to medium heat and cook until ravioli are tender (see package instructions for cooking times). Add the chicory salad to the soup and continue cooking, stirring, until the leaves droop. Season with salt and pepper. Pour soup into bowls and sprinkle with cheese. Serve with bread.