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!
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.