I am in love with this vegetable soup that has an Italian twist. It is loaded with fresh vegetables and flavorful cheese filled mini raviolis. The recipe goes together pretty quick too. I used homemade chicken stock I pulled out of my freezer but feel free to use store bought. If you want to freeze, don’t add the pasta directly to the soup. Make enough to add to what you’ll be eating and freeze the soup without the pasta, you can easily add later. Enjoy with crusty Italian bread or grilled cheese. Delish!
Vegetable Soup with Mini Cheese Ravioli
2 tablespoons olive oil
2 cups chopped onions, about 2 medium
6 stalks celery, finely chopped
2 medium zucchini, cut into ½” pieces
5 large cloves garlic, chopped
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
1 6 oz. can tomato paste
1 28 oz. can diced tomatoes with juices
8 cups or 2 quarts chicken stock-homemade or store bought
2 14 oz. cans cannelli beans, drained
½ lb. mini ravioli, cooked according to package directions
Chopped parsley for garnish
Parmesan cheese
1) Heat a large soup pot over medium heat. Add olive oil. Add onions, zucchini, and celery. Cook for about 10 minutes. Add garlic, oregano, salt and pepper. Cook another minute. Add tomato paste to pan and cook for a couple of minutes, stirring often.
2) Add diced tomatoes with juices, chicken stock, and cannelli beans. Allow to come to a low simmer.
3) While soup is heating up, cook the ravioli. It takes about 15 minutes or so. Add a couple of cups of the pasta water to the soup pot. Drain pasta and add to the pot. Taste, you may have to add additional seasoning. Top each bowl with parmesan cheese and parsley if desired. Makes about 20 one cup servings.
Great with crusty bread or grilled cheese sandwiches.
**You can find mini ravioli at Trader Joe’s.
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