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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium soup pot, melt the butter with the EVOO, 1 turn of the pan, over medium heat. Add the eggplant and garlic, season with salt and pepper and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender, 3 to 4 minutes. Stir in the basil.

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  • Serve the soup in bowls, topped with cheese.

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