Monday, December 6, 2010

Ravioli Soup

2 cups water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
2/3 cup baby spinach leaves
2 fresh mushrooms, sliced 1/4 cup sliced carrot
1/2 cup frozen mixed peas and carrots
1 tablespoon olive oil
1 dash soy sauce
salt and black pepper to taste

1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

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