Ravioli Soup |
Soup with ravioli & vegetables. |
Portion Size: 2 cup |
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Servings |
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Ingredients |
48 |
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Smartbalance
or canola/olive oil blend |
3/4 Cup |
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Onions, diced |
8 Cup |
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Carrots, Diced |
8 Cup |
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Celery, Diced |
8 Cup |
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Other vegetables, diced (squash, cauliflower, mushrooms, etc.) |
12 Cup |
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Cheese ravioli 8333411
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8 Pounds |
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Broth,
Vegetable |
2 3/8
Gal |
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Canned
tomatoes |
9 5/8
Cup |
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Dried herbs
(parsley, oregano, basil) |
1 5/8
Tbsp |
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Black Pepper |
3/4 Tbsp |
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Fresh herbs
(parsley, basil, chives, etc.) |
3 1/4
Cup |
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Cheese,
Parmesan, Grated |
3 1/4
Cup |
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Procedures: |
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1. |
Add oil or
Smartbalance to large pot. |
2. |
Add onions,
carrots, celery, other vegetables & dried herbs and saute until tender. |
3. |
Add pepper and
dried herbs, then add broth and bring to simmer. |
4. |
Add ravioli
and let cook for about 10 minutes, or until ravioli float. |
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(Ravioli will
get mushy if cooked too long, so do right before service.) |
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5. |
Stir in fresh
herbs. |
6. |
Serve
2 cups per person with 1 tbsp parmesan cheese. |
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