Fresh Ravioli & Cabbage Soup Recipe
Ingredients
| Bacon Slices | 3 , diced | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Parsley | 1 Tablespoon, chopped | |
| Beef broth | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 1 medium-size carrot, thinly sliced | ||
| Ravioli | 0.5 | |
| 1 cup finely shredded cabbage | ||
| Ground pepper | 1 To taste | |
| Grated Parmesan cheese | ||
Directions
Cook bacon in a 3- to 4-quart pan over medium heat until translucent and limp (about 3 minutes), stirring often.
Add onion; continue to cook, stirring, until onion and bacon are lightly browned (about 5 more minutes).
Spoon off and discard bacon drippings from pan, then stir in garlic and parsley.
Add broth, water, and carrot.
Increase heat to high and bring soup to a boil.
Add ravioli and cabbage to pan.
Reduce heat to medium and boil gently, stirring occasionally, until ravioli are just tender to bite (about 5 minutes).
Season to taste with pepper.
To serve, ladle soup into 2 bowls; offer cheese to add to taste.
Add onion; continue to cook, stirring, until onion and bacon are lightly browned (about 5 more minutes).
Spoon off and discard bacon drippings from pan, then stir in garlic and parsley.
Add broth, water, and carrot.
Increase heat to high and bring soup to a boil.
Add ravioli and cabbage to pan.
Reduce heat to medium and boil gently, stirring occasionally, until ravioli are just tender to bite (about 5 minutes).
Season to taste with pepper.
To serve, ladle soup into 2 bowls; offer cheese to add to taste.
Chef
