Monday, April 22, 2013

EDIBLE // RAVIOLI SOUP

 photo raviolisoup_zpsd217c5e6.jpg
Picture this: It's Spring... the birds are chirping, the trees are budding, and the sun occasionally shines. but then out of nowhere you see snow on the ground and you wonder "did I dream all of that?" The answer is no, probably not. It's more likely that you live in Northern Michigan and you're just noticing Mother Natures dark, disgusting, ill-timed sense of humor.

To help beat the confusing Spring blahs and usher in happy thoughts I turned to this soup. Yupper I did. Surprise! Food for sadness. What a concept, right? It was a hit, not only for me and my husband, but also for our tots! Oh and the leftovers were stellar, too!


Homemade Ravioli Soup

  • 1 Can Stewed Tomatoes, 14.5 oz.
  • 1 Can Vegetable Stock, 10 oz.
  • 10 oz. water
  • 1/2 t. Salt free Italian Seasoming
  • 3 C. Frozen ravioli
  • 2 Zucchini, scrubbed and sliced thin
  • Black pepper to taste


Add to the pot: tomatoes, stock, water, and seasonings. Simmer 5 Minutes.

Add ravioli, zucchini and a bit more pepper. Bring to a boil and simmer 8 minutes. Done.

I served this with garlic bread and fresh pear slices but the choices are endless.




 


 

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