My recipe today is targeted at week night cooking when you are short on time. Perfect for those evenings when you want to go meatless, or prepare a meal that’s vegetarian. It’s a hearty, nutritious and delicious soup and you can include greens and vegetables to your liking. The broth can be beef or vegetable, so it offers a lot of leeway to tailor it to your dietary needs.
The basis of the soup is a package of small cheese ravioli; either frozen or fresh. You begin by sautéing the usual trio of veggies: onions, carrots and celery. Add the broth, bring to a boil. Add the ravioli and cook till tender; then add the greens to wilt them. That’s it! Sprinkle on some parmesan cheese at the table and serve with a whole-grain bread. This whole meal took me no more than 30 minutes to prepare. The recipe can be easily doubled for more servings or just to have some for another meal.
RAVIOLI AND VEGETABLE SOUP
Servings: About 4
- 1 Tbsp. olive oil
- 1 small onion, diced
- 3 medium carrots, halved lengthwise and sliced
- 3 stalks celery, sliced
- 1 tsp. chopped fresh thyme, or 1/2 tsp. dried
- 2 cups fat-free low-sodium beef or vegetable broth
- 1 9 ounce pkg. small cheese ravioli
- 1 small bunch escarole, kale, or 5 cups spinach, roughly chopped
- kosher salt and freshly ground pepper
- 3 Tbsp. grated parmesan cheese
- 8 slices whole wheat baguette
1. Heat the 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 ( according to package directions for cooking).
2. 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.
Nutritional Profile: Calories: 262; Fat, 9 g.; Carbohydrate 34 g.; Protein 12 g.
SOURCE: Food Network Magazine