Categories: Soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 medium carrots, halved lengthwise and sliced
• 3 stalks celery, sliced
• 1 tsp chopped thyme
• 2 cups beef broth
• 9 oz package small cheese ravioli
• 5 cups spinach, roughly chopped
• Kosher salt and ground pepper
• 3 tbsp grated Parmesan
• 8 slices whole-wheat baguette

Directions

1. Heat the olive oil in large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender.

2. Add the spinach to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

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