Tuscan Beef Ravioli Soup
25 Minutes Prep
25 Minutes Total
4 Servings
Our take on minestrone! All the heart but ready in under half an hour.
Ingredient List
- 1 tablespoon olive oil
- 1 leek, white section only, sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon tomato paste
- 425g Latina™ Fresh Italian Style Tomato & Garlic Sauce
- 1 litre chicken stock (salt reduced if store bought)
- 250ml water
- 375g pack Latina™ Fresh Beef Ravioli
- 1 can (400g) mixed beans (we used cannellini and borlotti), drained and rinsed
- 120g baby spinach leaves
- Freshly ground black pepper, for seasoning
- Crusty bread, to serve (optional)
Preparation
- Heat oil in medium saucepan over medium heat. Add leek and garlic and saute for 3-4 minutes until softened. Add tomato paste and cook for a further 2 minutes.
- Add sauce, chicken stock and water to the pan. Bring to the boil, then add ravioli and beans. Allow soup to return to the boil, then cook for 5 minutes until the ravioli is soft.
- Turn off the heat, add baby spinach and stir until just wilted. Divide soup evenly between four serving bowls, and season to taste with black pepper. Serve with crusty bread, if you like.
Tips
- Leek gives a gentle, sweet flavour to this soup, but you can replace with half a small chopped brown onion, if you prefer.
- Instead of the mixed beans, you could use a 400g can of drained and rinsed chickpeas or red kidney beans.
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