Ravioli-Rosemary Soup

This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.”

I had a few leftover things in the refer (green beans) and fresh rosemary from my herb garden, then I went to the store for the ravioli. The texture of the green beans and potatoes are a nice complement to the pasta, and with fresh rosemary and basil — the flavor quotient is off the charts!

6 cups vegetable broth
2 teaspoons Better Than Bouillon – No Chicken Base
2 cups red potatoes (cut into ½-inch pieces)
1 tablespoon fresh rosemary (chopped fine)
9-ounce package Buitoni refrigerated zucchini and mushroom ravioli
2 cups fresh green beans (trimmed and cut into 1-inch pieces)
1 tablespoon extra-virgin olive oil
Fresh basil leaves (torn into pieces for garnish)

In a 4- to 6-quart pot, bring vegetable broth to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat to medium and cook, covered, 10 to 12 minutes. Add ravioli and green beans. Return to boiling, then reduce heat, cover, and simmer for 5 to 6 minutes more or until pasta and potatoes are tender.

Stir in olive oil and fresh basil.  Serve while hot.

Photo: Randy Graham, Valley Vegetarian

Thomas Fire devastation overlooking empty Lake Casitas. Found this work of art (Bottle Tree Rising from the Ashes) on the 150 roadside.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Comfort Food, Dinner, Soups and tagged , . Bookmark the permalink.

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