2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
2 cloves garlic, chopped
4 cups chicken stock
1 pound fresh cheese ravioli
1 cup basil leaves, torn
1 bunch scallions, chopped
in a dutch oven, heat oil over medium-high heat. stir in cherry tomatoes and garlic and season with salt and pepper. cover the pan and cook, shaking the pan occasionally, for approximately 10 minutes or when tomatoes burst.
add chicken stock and 2 cups water and bring to boil. add ravioli and cook until tender. remove from heat and stir in basil and scallions to wilt.
as featured in week six of environmom.com's meatless supper club. i'm going to be honest and admit i didn't share a single drop of this soup with anyone else. it was that good. i topped the first serving i had of it with parmesan shavings but found it really didn't need it. it's fresh and hearty and absolute breeze to whip together, even for a quick lunch. my new favorite soup.
I really enjoy any kind of meal or beverage made with tomato.
Posted by: kamagra | April 23, 2010 at 10:29 AM
I think you have a thorough understanding in this matter. You describe in detail all here.
Posted by: RamonGustav | August 25, 2010 at 02:20 AM
Yummy! Made this on Friday. Love the leftovers too!
Posted by: Carron DeGrass | October 17, 2010 at 02:38 PM