Italian Soups and Salads Recipes - Tuscan Ravioli Stew

Ingredients

• 1 tablespoon olive oil

• 1 large leek, thinly sliced (about 1/2 cup) cloves garlic, minced

• 1 14 1/2-ounce can stewed tomatoes, un-drained

• 1 14-ounce can beef broth

• 3/4 cup water

• 1/4 teaspoon crushed red pepper (optional)

• 5 cups coarsely chopped broccoli rabe or Swiss chard (about 6 ounces)

• 1 9-ounce package refrigerated chicken-filled or cheese-fined ravioli

• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed

• Fresh rosemary sprigs (optional)

• 1/4 cup finely shredded Asiago cheese (1 ounce)

---

Method:

1. In a large saucepan heat olive oil over medium heat. Add leek and garlic; cook about 3 minutes or until tender, stirring occasionally.

2. Stir in un-drained tomatoes, beef broth, the water, and, if desired, crushed red pepper; bring to boiling.

3. Stir in broccoli rabe, ravioli, and rosemary. Return to boiling; reduce heat. Cover and simmer for 7 to 8 minutes or until broccoli rabe and ravioli are tender.

4. Ladle into shallow bowls. If desired, garnish with rosemary sprigs. Top individual servings with Asiago cheese.