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Quick and Healthy: Ravioletti and Spinach Zuppa

February 1, 2012

This meal is a result of wanting to eat ravioli but needing to make healthy portions. Whole Foods has a very nice ravioletti, as does the Italian Store. The pasta is smaller, which means less cheese. In fact, adding them into a soup with broth and veggies meant bringing down the overall saturated fat potential of individual servings. I can’t even share what I used to cook ravioli in, but my only hint was that it involved lots of cream.

We enjoyed the soup for a family Sunday dinner. We taught Serafina about eating zuppa (soup in Italian), and she enjoyed slurping the broth from the bowl, while randomly yelling “ZUPPA!” Although she had spinach in her burrito for lunch, she was not sure about the green stuff floating in the soup. We had her place the spinach on the cracker, and she enjoyed it with less suspicion. I love her new level of inquisitive problem solving. She understands so much, and watches us with tons of questions. Seeing her grow into a curious little person, with a fantastic sense of humor, has been pretty neat. That night,  I marveled at Serafina’s ability to play independently and be happily entertained on her own, while AAM and I cleaned up. It was so nice that we didn’t need to be occupy her, so clean up could happen twice as fast. However, the precise moment I thought this, she pulled the rest of his glass of wine off the table. Wow, if I had a picture of that. Let’s just say she was quickly swept to the bathtub. Taught me a lesson…

Before the crime scene....

Ravioletti and Spinach Zuppa

  • 4 cups of low-sodium veggie broth, and water just in case
  • 3 cups of spinach, loosely chopped
  • 1 15 oz can of stewed tomatoes
  • 1 cup of fresh tomatoes, chopped
  • 2 Portabello mushroom tops, chopped
  • 1 can of cannellini beans (Progresso)
  • 1 tb dried basil
  • 1 bay leaf
  • 1 tsp salt
  • 1 tb freshly ground pepper
  • 1 package of cheese ravioletti (Whole Foods)

1. Fill a stockpot with veggie broth, and add the spinach. Let cook for 5-8 minutes.

2. Add stewed tomatoes, mushrooms, beans, basil, bay leaf, salt, pepper. Let simmer for 8 minutes

3. Add the ravioletti, and water if the spot needs it. Let simmer for an additional ten minutes. Serve hot.



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