Ravioli Minestrone
Fresh ravioli in a tomato based broth with beans, spinach, carrots and more veggies. A dash of chili oil and Parmesan before serving makes this a restaurant quality soup.
Servings: 6 -8 servings
Calories: 123kcal
Equipment
- Wooden Spoons
- Parmesan Cheese Grater
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3-4 cloves garlic minced
- 3 small carrots diced
- 3 stalks celery diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Pinch of red pepper flakes
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can diced tomatoes
- 1 15 oz. can white beans, drained
- 6 cups chicken broth
- 1 tablespoon sugar
- 18-20 ounces fresh ravioli
- Salt and pepper to taste
- 4 cups fresh spinach chopped
- Shaved or grated Parmesan cheese
- Chili oil
- Fresh parsley
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion, garlic, celery and carrots and cook until vegetables are tender, about 5 minutes. Stir in rosemary, basil, oregano and red pepper flakes and saute a few minutes more.
- Add tomatoes, beans, broth and sugar to the pot. Bring to a boil and add ravioli. Cook until ravioli is tender, about 5 minutes. Season with salt and pepper, to taste. Stir in spinach and cook until wilted, 2-3 more minutes.
- Ladle into bowls and drizzle with chili oil. Sprinkle with Parmesan and fresh chopped parsley. Serve immediately.
Video
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 834mg | Fiber: 4g | Sugar: 5g