Tuscan Ravioli Soup
A hearty Italian vegetable soup in a tomato based broth loaded with delicious baby beef ravioli. Ready in 30 minutes It's perfect for any night of the week.
Servings: 4 plus leftovers for lunch!
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves finely sliced
- 1 stick celery diced
- 1 carrot sliced into 1cm rounds
- 1 bunch silverbeet stems finely sliced and leaves roughly chopped
- 1 zucchini sliced into half moons
- ½ head cauliflower cut into small florets
- 400 g can crushed tomatoes
- 1 litre vegetable stock
- 2 cups water
- 500 g baby beef ravioli
- fresh parsley finely chopped, for garnish
Instructions
- Heat olive oil in a large cast iron or heavy based pot over medium heat. Add onion, garlic, celery, carrot and silver beet stems and cook for a few minutes until the vegetables start to soften.
- Add zucchini, cauliflower, crushed tomatoes, stock and water. Bring to the boil then reduce heat to low and cook for 10 minutes. Season well.
- Bring to the boil again. Then add silver beet leaves and ravioli and cook for further 10 minutes or until the pasta is al dente.
- Ladle soup into bowls, top with parsley and a drizzle of olive oil.
Notes
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