Minestrone soup with cheese ravioli recipe. Itâ€™s such a hearty and easy to come together soup. Perfect for cold winter nights!
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Yield / Serves
Olive oil 2 tablespoon
Garlic â€“ 2 cloves minced
Onion â€“ 1 small diced (about 1.5 cup)
Carrots â€“ 2 to 3 peeled and diced
Celery â€“ 1 stalk diced
Tomatoes â€“ 8 fresh chopped or 2 fresh + 1 can diced tomatoes
Zucchini â€“ 1 cut into 4ths lengthwise and chopped
Vegetable broth â€“ 4 cups
Water â€“ 2 cups
Red kidney beans (rajma)â€“ 1 (14 ounce) can, rinsed and drained
Fresh rosemary â€“ 1 sprig (optional)
Dried oregano â€“ 1/2 teaspoon
Dried basil â€“ 1 teaspoon
Cheese Ravioli â€“ 10 -12 pieces frozen or uncooked elbow macaroni - 1/2 cup
Salt and pepper â€“ to taste
Parmesan cheese â€“ for garnish (optional)
Set a heavy bottomed Dutch oven or stockpot on medium high heat and add oil to it. Once the oil heats up add the mirepoix (diced onions, carrots and celery) along with minced garlic.
SautÃ© for about 5 minutes or until the vegetables have softened a little bit.
Add the rosemary sprig and the tomatoes and continue to sautÃ© for a minute or two.
Add the diced zucchini, cover and cook for 5-7 minutes. Take the lid off and add the broth, water and beans along with oregano, basil, salt and pepper.
Cover, increase the heat to high and bring to a boil. Once boiling, lower the heat to medium and cook, covered for 20 minutes, adding ravioli in the last 10 minutes of cooking time (using a timer helps to keep track of time).
Check seasoning in the soup, adjust if needed, and serve warm. Garnish with parmesan cheese, if desired. Enjoy!
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