Vegetable Soup with Ravioli

½ Onion

2 cloves Garlic

2 stalks Celery

2 Carrot

2-3 Roma Tomatoes (fresh or 1 small can diced, if tomatoes are not in season)

1 C Peas (frozen)

1 C Green beans (frozen)

2 Tablespoon Butter

2 servings Ravioli (frozen)

2 Quarts Vegetable or Chicken stock

Salt and pepper

Chop all vegetables to about 1” pieces, except for the garlic, fine chop the garlic

In medium-large pot melt butter, then add onion, garlic, celery and carrot, add salt and pepper to taste, sauté until tender

When vegetables are tender add tomato to deglaze the pan, then add stock

Simmer for 15-20 minutes, season again as necessary (LINK TO BLOG)

Add frozen vegetables (peas and green beans) and 2 servings of frozen ravioli, cook for another 10-12 minutes or to package instructions of ravioli.

Serve with crusty bread and top with a bit of parmesan cheese.