One-Pot Vegetarian Ravioli Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and finely dice the onion, carrots, and red bell pepper. The smaller the dice, the faster they cook. Mince the garlic and slice the mushrooms.

Step 2

Heat 14g (1 TBSP) of avocado or olive oil in a dutch oven or large pot over medium-high heat.

Step 3

Add the onion, carrots, and bell pepper. Sauté until beginning to soften, approximately 6–7 minutes. Add the garlic, mushrooms, Italian seasoning, turmeric, and rosemary. Sauté an additional 2 minutes until fragrant.

Step 4

Pour in the 720ml of low-sodium vegetable broth and the 794g of crushed tomatoes. Stir well. Season with 1/4 tsp salt and 1/4 tsp black pepper. Add the drained cannellini beans and stir through. Bring the soup to a rolling boil, then reduce to a gentle simmer. Cover and simmer for 5–10 minutes until vegetables begin to soften fully.

Step 5

Once vegetables have reached your preferred tenderness, increase to a medium simmer and add the whole-wheat ravioli. Simmer approximately 5–7 minutes until fully cooked through with no firmness remaining.

Step 6

Reduce heat to low and stir in the 120ml of light cream or coconut cream.

Step 7

Add the baby spinach, fresh basil, and lemon juice. Stir until spinach is fully wilted, about 1–2 minutes. Taste and adjust seasoning if needed, keeping salt minimal.

Step 8

Serve immediately. Top both portions with grated Parmesan and fresh basil. Add red pepper flakes directly to the bowl