The base for this soup is a flavourful, homemade vegetable stock, made simple by putting your slow cooker to use. You'll never reach for store-bought again!
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2009
Ingredients
Vegetable Stock:
Method
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 salt; simmer until spinach is wilted.
Divide ravioli among 4 bowls; ladle soup over top.
More ravioli recipes:
Nutritional facts Per serving: about
- Sodium 511 mg
- Protein 13 g
- Calories 322.0
- Total fat 7 g
- Cholesterol 25 mg
- Saturated fat trace
- Total carbohydrate 53 g
%RDI
- Iron 25.0
- Folate 65.0
- Calcium 6.0
- Vitamin A 22.0
- Vitamin C 8.0
