Minestrone with Ravioli

Ingredients

• 150 g Carrots
• 1 stalk leek
• 3 stalks celery
• 1 yellow zucchini
• 150 g green peas (frozen)
• 800 ml vegetable broth
• 400 g ravioli (any variety, e.g., ricotta-spinach filling)
• Salt
• ground pepper
• 2 tbsp basil (for garnish)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Peel the carrots and slice them into rounds. Slice the leek lengthwise, rinse, clean, and cut into rings. Wash, trim, and slice the celery into rounds. Wash, trim, halve the zucchini lengthwise, and slice it thinly.

2. 2.

   Let the peas thaw. Bring the broth to a boil in a pot, add the vegetables, season with salt and pepper, and simmer over medium heat for 15 minutes. Add the ravioli, let them cook for 5 minutes, taste the soup again, and serve in preheated bowls. Sprinkle with basil and Parmesan before serving.