Spinach Soup With Ravioli And Parmesan Toasts
|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)|
|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|
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.
Serving size: Complete recipe
Calories 1832 Calories from Fat 581
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 24.7 g123.4%
Trans Fat 0 g
Cholesterol 275.9 mg92%
Sodium 3516.4 mg146.5%
Total Carbohydrates 229 g76.3%
Dietary Fiber 18.3 g73.3%
Sugars 19 g
Protein 82 g163.1%
Vitamin A 646.9% Vitamin C 81.2%
Calcium 144.1% Iron 75.6%
*Based on a 2000 Calorie diet