ravioli soup - TK

Ingredients

• 1/2 white or yellow onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 1 14 ounce can fire roasted tomatoes
• 6 cups chicken or vegetable stock
• 1 14 ounce can cannellini (white) beans, rinsed and drained
• 1 tablespoon Italian herb seasoning (dried herbs) or oregano
• 1 12 ounce package frozen spinach or kale, partially thawed
• 1 teaspoon course sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 package fresh ravioli (I used an 18 ounces family sized Rana mushroom ravioli. You can use half that amount and any ravioli you prefer, but I love the mushroom and the extra abundance of ravioli)
• Freshly shaved parmesan cheese for serving (optional)
• Crusty bread for sopping up all those great flavors