Slow Cooker Spinach Ravioli Soup
50 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 322 |
| pro | 13 g |
| total fat | 7 g |
| sat. fat | trace |
| carb | 53 g |
| fibre | 4 g |
| chol | 25 mg |
| sodium | 511 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 25% |
| vit A | 22% |
| vit C | 8% |
| folate | 65% |
Suggested Recipes
-
2 cups (500 mL) packed fresh spinach, coarsely chopped
1 cup (250 mL) thawed peas
1 cup (250 mL) thinly sliced mushrooms
1/4 tsp (1 mL) salt
1 pkg (454 g) frozen cheese ravioli, cooked
Vegetable Stock:
2 each carrots and ribs celery, chopped
2 onions (with skin), chopped
1 plum tomato
3 cloves garlic, halved
1 pkg (14 g) dried mixed mushrooms
1/4 tsp (1 mL) each salt and peppercorns
2 bay leaves
Preparation:
vegetable stock: In slow cooker, combine carrots, celery, onions, tomato, garlic, dried mushrooms, salt, peppercorns, bay leaves and 7 cups (1.75 L) water. Cover and cook on low until flavourful and vegetables are soft, 6 to 8 hours. Strain into clean saucepan, pressing vegetables to extract liquid.
Bring stock to boil over medium-high heat. Add spinach, peas, mushrooms and sa< simmer until spinach is wilted.
Divide ravioli among 4 bowls; ladle soup over top.
Bring stock to boil over medium-high heat. Add spinach, peas, mushrooms and sa< simmer until spinach is wilted.
Divide ravioli among 4 bowls; ladle soup over top.
Tags:
Soups and Stocks; Vegetables; Pasta/Noodles; Slow-cook; Boil/Simmer; Vegetarian; Make It Tonight;
Source
Canadian Living Magazine: January 2009
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