Soup is magic, I swear it! It can be a great meal in itself, or a wonderful first course. It is always so sweet to have soup as a first course when having company in for dinner. No matter what the soup, for some reason guests think you fussed and went to a great deal of trouble. The last time I had people in for a simple meal I served this easy soup in pretty soup bowls. The comment: “Oh this is a fancy dinner”! This soup does that, and really, it is easier and less fussy than putting together a salad – such a good trick!
5 cups fat-free, low sodium vegetable stock
½ cup dry, white wine
2 cups chopped, fresh spinach – not frozen
1 cup sliced baby bell mushrooms
2 green onions, finely diced
1/2 C diced, small, carrots
2-tablespoon olive oil
½ tsp black pepper
1 tsp coriander
½ tsp ground mustard
1 tablespoon dried parsley
½ tsp dill weed
2 tablespoons lemon juice
12 cheese-filled, frozen ravioli portions. Be sure and use full-size, not ‘mini’.
Parmesan cheese – solid piece, not grated
Heat olive oil on medium heat and sauté onions 3 minutes. Add mushroom and sauté an additional 3 minutes. Add spinach and heat 2 minutes or until soft. Add wine and stir. Add all remaining ingredients except ravioli. Heat to low boil, about 8 minutes, stirring often. Add ravioli, stirring constantly and cook until soup returns to low boil or until ravioli is done to your liking. Serve in soup bowls, placing 3 cooked ravioli in each bowl. Top with shaved Parmesan cheese, and serve with crunchy dinner roll. Delicious!
Serves 4
This is easy to make ahead and keep frozen, just in case you need it. Freeze without prepared ravioli; adding it once your soup has been heated to a low boil.
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