Now, I’m not too sure about you or where you’re from,
but it’s been pretty gloomy where I’m at lately.
I’m talking rain and storm clouds and gray skies for the last few days.
But ya know what I do when the weather’s got me down???
I flippin’ love soup!!!!!!!! (Notice my use of exclamation points, that’s how you know I really mean it. Heh.)
Anywhosers. I knew I wanted to make soup last night, but I wasn’t sure what kind. With the rain coming down the way it was I knew I didn’t want to have to leave my house, so I had to utilize what I already had. The result??
Well, if minestrone and lasagna florentine made a baby, this soup would be it. I served it up with some cheesy delicious garlic bread that took all of ten minutes to prepare. Honestly, I wouldn’t mind if it kept raining…so long as I have an endless supply of this soup!
Ohh! And just so ya know… I know it’s not REALLY pronounced this way, but I’m silly, and if you pronounce “ministrone“… “minniestrowNEE” it rhyme with ravioli and is fun to say out loud. Try it. You’ll giggle.
with Cheesy Garlic Bread
For the soup:
- 2 (15 oz) cans low sodium chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 small red onion, diced
- 3 garlic cloves, minced
- 2 stalks of celery, diced
- 1/4 cup white wine
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1-2 cups baby spinach, rinsed and chopped
- 2 tablespoons dried oregano
- 2 tablespoons granulated garlic
- 1/4 cup grated parmesan cheese
- 1 package of your favorite ravioli
(I used frozen ones, of the cheese and spinach persuasion)
- 2 tablespoons olive oil, divided
- Salt & Pepper to taste
Begin by heating one tablespoon of olive oil in a large soup pot. Add the onion, garlic and celery. Let cook for five minutes, until they begin to soften. Add the wine and cook five minutes more. Add the remaining ingredients to the pot, except for the ravioli and remaining oil. Cover and simmer for 20 minutes.
Meanwhile, cooke the ravioli to package directions. Drain and coat in the remaining tablespoon of olive oil. Season with salt and pepper to taste and add some garlic powder and oregano if you’re feeling frisky!
To serve: Place desired amount of ravioli in your bowl and top with soup.
*Note: I cook the ravioli separate from the soup to avoid soggy ravioli. Soggy ravioli = sad face.*
For the cheesy garlic bread:
- 1 loaf crusty italian bread
- 2 tablespoons olive oil
- Garlic and Oregano to taste
- 1 cup part-skim mozzarella cheese, shredded
Preheat the oven to 350 degrees.
Slice the italian bread in half. Place on a large baking sheet and sprinkle with olive oil and garlic. Top with cheese and oregano. Bake for 10 minutes or until cheese is melty and brown.
Slice and serve!!