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Spinach Soup With Ravioli And Parmesan Toasts

Magical.Palate's picture
Ingredients
  Carrots 2 Medium
  Red onion 1 Medium
  Olive oil/Vegetable oil 5 Teaspoon
  Garlic 2 Clove (10 gm), minced or crushed through a press
  Chicken broth 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Basil 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Red pepper flakes 1 Pinch
  Firm white bread slice 2
  Grated parmesan cheese 2 Tablespoon
  Cheese ravioli 1 Pound
  Fresh spinach 1⁄4 Pound
Directions

1 Cut the carrots into 2-inch-long matchsticks. Cut the onion into thin wedges.
2 In a large saucepan, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic, and stir-fry until the onion begins to brown, about 5 minutes.
3 Add the carrots, chicken broth, water, basil, black pepper and red pepper flakes, and bring the mixture to a boil.
4 Meanwhile, sprinkle the bread with the Parmesan and drizzle on the remaining 2 teaspoons oil. Toast under the broiler or in a toaster oven until golden, about 2 minutes. Cut each slice into 8 triangles.
5 When the broth has come to a boil, add the ravioli and cook, uncovered, until the ravioli are cooked through, 9 minutes or according to package directions.
6 Meanwhile, stem the spinach and tear it into large pieces. One minute before the ravioli are done, add the spinach. Stir to wilt the spinach and remove from the heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pasta

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