Vegetable soup with ravioli – a detailed recipe for cooking. value of one serving: (total 4) Calories 262, total fat 9 g., saturated fats, proteins one 2 g, carbohydrates 34 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Andrew Purcell Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l olive oil
- 1 small onion, cut into cubes
- 3 medium-sized carrots, cut lengthwise into two parts and cut into slices
- 3 stalks of celery, cut into slices
- 1 tsp chopped fresh thyme
- 2 tbsp. low-fat light-salted beef or vegetable broth
- 270 gr. little ravioli with cheese
- 1 small bunch of salad chicory or 5 tbsp. large spinach chop
- Coarse salt and freshly ground pepper
- 3 tbsp. l grated parmesan cheese
- 8 slices whole grain baguette
Recipes with similar ingredients: onions, carrots, celery, thyme, ravioli, endive salad, spinach, parmesan cheese, baguette
Recipe preparation:
- Heat olive oil in a large saucepan with medium temperature. Add onions, carrots, celery, thyme and cook, stirring occasionally until the vegetables begin to soften, about 4 min. Pour the broth and 3 tbsp into the pan. water, increase the temperature. Cover and bring to a boil, then add ravioli. Reduce heat to medium temperature and cook, until the ravioli are soft (see
Time for preparing
in the instructions on the packaging).
- Add salad chicory to the soup and continue cooking, stirring until leaves are drooping. Salt and pepper. Spill soup on plates and sprinkle with cheese. Serve with bread.
