• Ravioli-rosemary soup


    This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.”

    I had a few leftover things in the refer (green beans) and fresh rosemary from my herb garden, then I went to the store for the ravioli. The texture of the green beans and potatoes are a nice complement to the pasta, and with fresh rosemary and basil — the flavor quotient is off the charts!

    6 cups vegetable broth
    2 teaspoons Better Than Bouillon – No Chicken Base
    2 cups red potatoes (cut into ½-inch pieces)
    1 tablespoon fresh rosemary (chopped fine)
    9-ounce package Buitoni refrigerated zucchini and mushroom ravioli
    2 cups fresh green beans (trimmed and cut into 1-inch pieces)
    1 tablespoon extra-virgin olive oil
    Fresh basil leaves (torn into pieces for garnish)

    In a 4- to 6-quart pot, bring vegetable broth to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat to medium and cook, covered, 10 to 12 minutes. Add ravioli and green beans. Return to boiling, then reduce heat, cover, and simmer for 5 to 6 minutes more or until pasta and potatoes are tender.

    Stir in olive oil and fresh basil.  Serve while hot.

    Photo: Randy Graham, Valley Vegetarian

    Thomas Fire devastation taken on Hwy 150. Bottle art tree sprouts from ashes. Puts a smile on my face.


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