Fresh Ravioli & Cabbage Soup
|Bacon slices||3 Ounce, diced (3 Slices)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Chopped parsley||1 Tablespoon|
|Beef broth||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Carrot||1 Medium, thinly sliced|
|Meat filled ravioli||9 Ounce (1/2 Of 1 Package)|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Cook bacon in a 3- to 4-quart pan over medium heat until translucent and limp (about 3 minutes), stirring often.
Add onion; continue to cook, stirring, until onion and bacon are lightly browned (about 5 more minutes).
Spoon off and discard bacon drippings from pan, then stir in garlic and parsley.
Add broth, water, and carrot.
Increase heat to high and bring soup to a boil.
Add ravioli and cabbage to pan.
Reduce heat to medium and boil gently, stirring occasionally, until ravioli are just tender to bite (about 5 minutes).
Season to taste with pepper.
To serve, ladle soup into 2 bowls; offer cheese to add to taste.