Ravioli Vegetable Soup
When it's cold outside, I could eat soup all day every day. This ravioli vegetable soup was a lifesaver for warming up my cold body in Berlin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingrestored.com.
Cooking tools:
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Airtight container
- Zip-top bag
- Refrigerator
Ingredients
- 3 liters (12 cups) of water
- 1 small jar of Swema or 4 Tbsp of Better than Bouillon (Vegetable variety)
- 1 large leek, sliced
- 3 large carrots, sliced
- 1 Tbsp of butter (I used lactose-free)
- 1 pound of ravioli (fresh if you can)
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