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Food by Barbara Northwood

Ravioli with Minestrone

Apr 16 04:44pm

Prep Time	Cook Time	Serves
20 mins	25 mins	4-6

Ingredients

1 tblsp olive oil
250g short cut bacon,
coarsely chopped
1 brown onion, finely chopped
250g button mushrooms, sliced
2 sticks celery, finely chopped
2 cups chicken stock
2 cups water
750g jar tomato pasta sauce
300g can four bean mix, drained
375g packet fresh ravioli
1 cup frozen peas
2 zucchini, finely chopped
Garlic bread, to serve
Fresh oregano, to garnish

METHOD

1. Heat oil in a large pan. Add bacon and onion. Cook, stirring, until onion is soft and bacon
is lightly browned all over. Add mushrooms and celery. Cook, stirring, until almost tender.
2. Stir in stock, water and tomato sauce. Bring to the boil. Simmer, covered, for 15 minutes. Add beans and ravioli. Simmer, uncovered, for 5 minutes. Add peas and zucchini. Simmer for a further 5 minutes, or until ravioli is tender.
3. Serve minestrone with garlic bread. Garnish with fresh oregano.

TIP: Soup can be made up to two days ahead. Add an extra cup of chicken stock when reheating.

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