Every once and a while, I like to clean out the freezer and vegetable drawer and create a soup. This is a really easy recipe, wicked fast, and only requires pantry items that most people have around the house already. Although any stock will do, I love how beef stock magnifies the flavor of the pasta, so it's my personal choice.
You need:
1 lb. mini ravioli or tortellini
32 oz. beef stock
4 c. water
3 carrots, peeled and sliced into rounds
1 red pepper, diced
1 clove of garlic, minced
1/2 sweet onion, diced
1 bag frozen (organic) spinach
1 c. grape tomatoes
1 can cannellini beans, drained and rinsed
salt
pepper
1/2 tsp. herbes de provence
In a large stock pot or dutch over, saute the carrots, peppers, onion, and garlic over medium heat until soft (about 10 minutes). Add the spinach and seasonings. Stir. Add stock, water, beans, and tomatoes. Bring to a boil. Add the pasta and cook according to package directions.
Serve with a sprinkle of Parmesan cheese and fresh bread or biscuits.
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