Dinner Recipes

Ravioli Soup

Ravioli Soup



Ravioli Soup

Serves: 6


1 tablespoon Napa Valley organic extra virgin olive oil
1 medium organic onion diced
4 cloves organic garlic minced or crushed in a garlic press
2 26 1/2 ounce boxes Pomi chopped tomatoes
1 can organic kidney beans rinsed
2 cups Swanson organic free range chicken broth
2 cups Pacific organic low sodium chicken broth plus extra for re heating leftovers
2 cups water
3 bay leaves
1/2 teaspoon black pepper
2 9 ounce packages Buitoni three cheese ravioletti
1 bunch Swiss chard leaves thick stems removed chopped
1/4 cup imported grated Reggiano Parmesan cheese divided


Heat olive oil over medium heat in a large soup pot. Add onions and cook until clear, about six minutes. Add garlic and cook 30 seconds. Pour in tomatoes with juices and cook about three minutes to thicken and reduce liquid, stirring occasionally.

Add kidney beans, broth, water, bay leaves, and pepper. Cover, raise heat to high and bring to a boil. Uncover and add ravioli and chard. Cook four minutes and remove from heat. Remove bay leaves. Ladle into bowls and sprinkle each bowl with two teaspoons Reggiano Parmesan cheese.