How do you feel about complete and utter randomness, because I think it can be pretty awesome sometimes….
Today was the type of rainy, cold day that just requires a pot of soup going, you know what I mean? It was also the type of day where you haven’t been to the store in a few days and your options of variety are down to what you’ve got on hand in the fridge and the staples in your pantry. That’s the story of this meal. I’d love to tell you some grand tale of travel, romance, and adventure that somehow ties this to Italy but the truth is that I wasn’t really even sure what I was making until it was done.This is one of those recipes that takes me forever to decide what to call it. In fact, as I’m writing this, I still haven’t picked a name. I’ll obviously have figured it out by the you’re reading this so, yay me, but right now the title is blank. First of all, I can’t decide what it is. It’s somewhere in between your basic ravioli and a soup. A stew maybe? Although that brings to mind meat and potatoes for most people so not really. I guess it’s a soup. Yeah, I think I’ll go with that, but it’s a really thick soup with plenty of tomato.
It’s super easy and everyone loved it. However, to my great chagrin, I seem to remember the name Boyardee being thrown around. But seriously, that’s only because that’s the closest thing my younger siblings have to compare this to. I haven’t made ravioli in forever so who can blame them? I think the final consensus was that if it does, in fact, resemble the canned nastiness of said chef , which it doesn’t, but if it did, then it is only in a very superior way. Ha, that should make me feel way better right?
Okay, but all joking aside, this really is a great recipe to have on your list for a quick fix on a weeknight.
Tuscan White Bean Ravioli Tomato Soup
Craving a simplistic Italian dinner? This simple soup is the perfect weeknight meal for ending a hectic day.
- 2 tablespoons olive oil
- 1 large onion diced
- 5 cloves garlic minced
- 6 cups water
- 3 cups vegetable broth
- 1 small head broccoli florets
- 2 large tomatoes diced
- 1 teaspoon dried or 2 teaspoons fresh of:
- fennel seeds
- cracked black pepper
- 2 teaspoons salt plus more to taste
- 2 cups cooked white beans
- 2 cups marinara sauce
- 1/2 cup tomato paste
- 16 oz dried miniature mushroom ravioli make sure it doesn't have eggs
Saute garlic and onion in olive oil in a large pot over medium high heat until browned. Add water and broth, cover, and bring to a soft boil. Add all other ingredients and boil uncovered over for about 15 minutes.
Reduce heat to low and simmer uncovered for about 1 hour until pasta has cooked, stirring occasionally.