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Tuscan White Bean Ravioli Tomato Soup

Craving a simplistic Italian dinner? This simple soup is the perfect weeknight meal for ending a hectic day.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients

  • 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:
  • oregeno
  • basil
  • thyme
  • parsley
  • 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

Instructions

  1. 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.
  2. Reduce heat to low and simmer uncovered for about 1 hour until pasta has cooked, stirring occasionally.