Meal-size mini ravioli, vegetable and cubed ham soup
Preparation time : 30 min
Cook time : 50 min
Portions : 7
Ingredients
  • 2 Olymel old-style ham slices 1cm (1/2in)thick
  • Butter
  • 1 medium Zucchini squash cut into 1cm (1/2in)thick half slices
  • 2 large Carrots cut into 0.5cm (1/4in)thick slices
  • 2 branches Celery thinly sliced 0.5cm (1/4in)thick
  • 1 medium Leek cut into 0.5cm (1/4in)thick slices
  • 2 litres (8 cups ) Water
  • 2 Chicken broth cubes
  • 1 Sweet bay leaves
  • Environ 250 ml (Approx. 1 cup ) Store-bought cheese mini ravioli
  • 1 handful (1 handful Whole fresh leaves of arugula (or spinach)
  • 30ml (2 tablespoons) Fresh savoury, coarsely chopped
  • Salt and freshly ground pepper
 
Preparation
  1. Dice the ham into 1cm (1/2in) cubes.
  2. Heat approx. 30ml (2 tablespoons) of butter in a large stewpot, over medium heat. Add the ham. Brown until it is lightly coloured.
  3. Add the zucchini squash. Brown until nicely coloured.
  4. Set the ham and squash aside in a bowl. Add 15ml (1 tablespoon) of butter to the stewpot. Add the carrots, celery and leek. Cover and let sit for 5 minutes.
  5. Add the water, broth cubes and sweet bay leaves. Bring to a boil, covered, over high heat.
  6. Once boiling, add the mini ravioli. Reduce to a medium heat and let it simmer for 15 minutes, uncovered.
  7. Add the ham and squash, the arugula and savoury. Salt and pepper to taste. Simmer for 5 more minutes.
  8. Let stand 5 minutes before serving.