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Soup lunch minis-ravioli, vegetables and diced ham

Soup lunch minis-ravioli, vegetables and diced ham Soup lunch minis-ravioli, vegetables and diced ham

Soup lunch minis-ravioli, vegetables and diced ham

Filed under: Brunch, Collation, Comfort food, Dinner, Kids-approved, Side dish



preparation time

00:20 20min

00:20 20min

00:25 25min


Cooking time

00:30 30min

00:30 30min

00:30 30min



Watch your little monsters turn to angels before your very eyes when they see mini ravioli and ham in their soup! Try it for yourself and let us know how it went :)

ingredients

  • to taste bay leaf
  • to taste salt and freshly ground pepper to taste
  • 1/10 teaspoon thyme
  • 2 1/2 ml (1/2 teaspoon) fresh sage, roughly chopped, or 15 mL (1 tablespoon) of dried sage
  • 3/4 leeks, sliced 0.5 cm (1/4 in) thick
  • 175 g mini cheese ravioli, store-bought
  • 175 g old-Fashioned smoked ham, diced 1 cm (1/2 in) thick
  • 15 ml (1 tablespoon) extra-virgin olive oil
  • 1 1/2 liters (6 cups) chicken stock
  • 1 zucchini, halved lengthwise and sliced in rings 1 cm (1/2 in) thick
  • 2 carrots, sliced 0.5 cm (1/4 in) thick
  • 2 stalks celery, finely chopped 0.5 cm (1/4 in) thick
  • 1/4 cup spinach or arugula
  • to taste bay leaf
  • to taste salt and freshly ground pepper to taste
  • 1/4 teaspoon thyme
  • 7 ml (1 teaspoon) fresh sage, roughly chopped, or 15 mL (1 tablespoon) of dried sage
  • 1 leeks, sliced 0.5 cm (1/4 in) thick
  • 250 g mini cheese ravioli, store-bought
  • 250 g old-Fashioned smoked ham, diced 1 cm (1/2 in) thick
  • 15 ml (1 tablespoon) extra-virgin olive oil
  • 2 liters (8 cups) chicken stock
  • 1 zucchini, halved lengthwise and sliced in rings 1 cm (1/2 in) thick
  • 2 carrots, sliced 0.5 cm (1/4 in) thick
  • 2 stalks celery, finely chopped 0.5 cm (1/4 in) thick
  • 1/2 cup spinach or arugula
  • to taste bay leaf
  • to taste salt and freshly ground pepper to taste
  • 1/2 teaspoon thyme
  • 15 ml (1 tablespoon) fresh sage, roughly chopped, or 15 mL (1 tablespoon) of dried sage
  • 2 leeks, sliced 0.5 cm (1/4 in) thick
  • 500 g mini cheese ravioli, store-bought
  • 500 g old-Fashioned smoked ham, diced 1 cm (1/2 in) thick
  • 30 ml (2 tablespoon) extra-virgin olive oil
  • 4 liters (16 cups) chicken stock
  • 2 zucchinis, halved lengthwise and sliced in rings 1 cm (1/2 in) thick
  • 4 carrots, sliced 0.5 cm (1/4 in) thick
  • 4 stalks celery, finely chopped 0.5 cm (1/4 in) thick
  • 1 cup spinach or arugula
  • 250 g Olymel Smoked Ham, diced 1 cm (1/2 in) thick
  • 15 mL extra-virgin olive oil
  • 1 zucchini, halved lengthwise and sliced in rings 1 cm (1/2 in) thick
  • 2 carrots, sliced 0.5 cm (1/4 in) thick
  • 2 stalks celery, finely chopped 0.5 cm (1/4 in) thick
  • 1 leek, sliced 0.5 cm (1/4 in) thick
  • 2 litres (8 cups) of chicken stock
  • 30 mL (2 tablespoons) of fresh sage, roughly chopped, or 15 mL (1 tablespoon) of dried sage
  • 2 mL (½ teaspoon) of thyme
  • Bay leaf
  • Salt and freshly ground pepper to taste
  • 250 g mini cheese ravioli, store-bought
  • 125 g (½ cup) of baby spinach or arugula

instructions

  1. Heat oil in a pan, add carrots and celery and sauté until lightly browned. Add zucchini, leeks and ham. Sauté for 4 minutes.
  2. Add stock, bay leaf and herbs. Bring to a boil, covered, over high heat. Add mini ravioli. Turn heat down to medium and simmer for 15 minutes, uncovered.
  3. Add spinach. Add salt and pepper to taste. Simmer 5 minutes more.

Suggestion

For a more economical dish, use your favourite pasta instead of mini ravioli.