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.