Herbed Ravioli Soup
pages 80 & 81 in the book

1 sauté the bell peppers, onions, and celery in a little water for 3 to 4 minutes, until tender. (Use a good processor for chopping, if you have that option, to create a finely chopped texture, not pureed, that cooks quickly.)
2 add all spices except the salt. Add oil. Sprinkle flour over mixture and stir. Add vegetable stock. Season with salt to taste. You can play with the other herbs and spices at this time, too.
3 add ravioli and simmer for about 15 minutes until tender. Garnish with chopped red bell pepper for added texture and flavor before serving if using.

note - fine herbs can be found at any large grocery store and can be used in many vegetable dishes, soups, and sauces. Be sure to use fresh, not dried, ravioli, which can be found in the refrigerated section of most grocery stores.



- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped celery
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon fines herbs (see note) or Italian seasoning
- Pinch of cayenne (optional)
- Pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons flour
- 4 cups vegetable stock
- Salt
- 8 ounces fresh ravioli (see note)
- Finely chopped red bell pepper for garnish (optional)


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