It’s spring in Santa Cruz, which means we flip flop between hot days that draw us outside to beaches and parks, and cold days that beckon us back inside for comforting meals like soup. The latter inspired this meal.
When Levi is enjoying what he’s eating, he makes this cute little humming sound. Using that as a gauge, he loved this soup, which makes me happy. It’s really easy to throw together on a weeknight, and is packed with nutrition from the vegetables. We found this really good fresh ravioli (made by Santa Cruz Pasta Factory) that’s filled with herbs, green onion, and Nicolau Farms farmstead goat cheese. My father-in-law sells goat cheese for them so he’ll be particularly pleased by this mention 🙂
If the spring weather can’t make up its mind where you live, you’ll find this soup to be just what you need!
Ravioli Soup with Carrots, Kale & Parmesan
2 TBS. extra virgin olive oil
1 medium yellow onion, diced
1 medium carrot, diced
2 cloves of garlic, minced
2 stalks of celery, diced
a generous pinch of Herbes de Provence
1 quart organic chicken broth
1 bunch of kale (we used red curly kale, but any kind will do), thick stems removed, greens roughly chopped
12 oz. fresh ravioli (we used an herb, green onion, and goat cheese variety)
salt & pepper to taste
a big handful of grated Parmesan + more for sprinkling on top
- Heat olive oil in a large pot over medium high heat. Add the onion, carrots, garlic, celery and Herbes de Provence. Cook, stirring occasionally with a wooden spoon, until vegetables soften a bit and onion becomes translucent.
- Add the broth and the kale. Bring to a simmer, cover, and cook, stirring once or twice, until vegetables are tender, about 20 minutes. Taste and add salt & pepper to taste.
- Add ravioli and an additional cup of water. Bring to a boil and cook, uncovered, according to package instructions. Our ravioli cooked for 5 minutes. Turn off the heat. Stir in the Parmesan. Divide between bowls and top with additional Parmesan. Serves 4.