The West

RECIPE: Tuscan Bean & Ravioli Soup
Picture: Ian Gillespie

Soup is the best thing about winter. This soup is filling enough to serve as a main meal and quick to put together.

RECIPE: Tuscan Bean & Ravioli Soup
Serves 6

2 tbsp olive oil
1 onion, finely chopped
2 leeks, halved lengthways, sliced into 5mm thickness
1 big potato, peeled and diced
2 cloves garlic, finely chopped
1 litre vegetable stock
400g can cannellini beans and liquid
1 cup frozen mini spinach and ricotta ravioli
1/4 Savoy cabbage, shredded
3 tbsp flat-leaf parsley chopped
2 tbsp fresh oregano, chopped

To serve:
loaf, crusty bread
parmesan cheese, grated

Heat oil in a large heavy-based saucepan and cook the onion, leek, potato and garlic for 4-5 minutes or until softening. Pour in stock and beans with the liquid from the can. Cover and simmer for 10 minutes. Add ravioli and simmer for 5 minutes. Add remaining ingredients and simmer for a further 5 minutes. Serve soup with the bread and cheese.

The West Australian

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