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.