SPINACH SOUP WITH RAVIOLI AND PARMESAN TOASTS

1 tbs plus 2 tsp olive oil
1 med red onion, cut into thin wedges
2 cloves garlic, minced
2 med carrots, cut into 2" long matchsticks
4 cups reduced-sodium chicken broth
1 tsp basil
1/4 tsp black pepper
pinch of red pepper flakes
2 slices firm-textured white bread
2 tbs grated parmesan cheese
1 lb cheese-filled ravioli
1/4 lb fresh spinach, torn into large pieces

in a lg saucepan, warm 1 tbs of the olive oil over medium-high heat. add the onion & garlic & stir-fry until the onion begins to brown, about 5 minutes.

add the carrots, broth, basil, black pepper, and red pepper flakes. bring the mixture to a boil.

meanwhile, preheat the broiler or a toaster oven. sprinkle the bread with the parmesan & drizzle with the remaining 2 tsp olive oil. toast under the broiler or in the toaster oven for 2 minutes, or until golden. cut each slice into 8 triangles.

when the broth has come to a boil, add the ravioli & cook until the ravioli is al dente according to pkg directions. one minute before the ravioli is done, add the spinach. stir to wilt the spinach, & remove from the heat.

serve the soup topped with the parmesan toasts.

4 servings

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