Categories: Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 medium carrots, halved lengthwise and sliced
- 3 stalks celery, sliced
- 1 tsp chopped thyme
- 2 cups beef broth
- 9 oz package small cheese ravioli
- 5 cups spinach, roughly chopped
- Kosher salt and ground pepper
- 3 tbsp grated Parmesan
- 8 slices whole-wheat baguette
Directions
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Heat the olive oil in large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender.
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Add the spinach to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.