Creamy Italian Tomato-Bean Soup with Ravioli
You will love this delicious combination soup and main course.
-Adapted from Remo Vanhini, executive chef of L’Incontro Restaurant, in Hotel Savoy
The food in Florence, Italy is come of the best in the world. And some of the best in Florence is found at L’Incontro, a chic foodie spot in Piazza Republica in the heart of downtown Florence. This soup is packed with flavor!
2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, sliced
3 garlic cloves, sliced
2 (14.5-ounce) cans whole tomatoes, undrained and chopped
2 (16-ounce) cans cannellini or other white beans, drained
1 (14 1/2-ounce) can chicken broth
1/2 cup mascarpone cheese
3/4 teaspoon dried sage
1/4 teaspoon pepper
1 pound cheese ravioli
Parmesan cheese, grated
Fresh basil, thinly sliced, as garnish
1. Heat the oil in a large saucepan over medium heat. Add the onions and celery, and sauté 6-8 minutes. Add the garlic and sauté for another minute. Add the tomatoes, 1 can of the beans (the other can will be used for garnish), the broth, mascarpone, sage and pepper, and bring to a boil. Reduce heat, and simmer 15 minutes.
2. Allow to cool, then puree in a food processor.
3. When ready to serve, reheat the soup and cook the ravioli according to package directions. Ladle the soup into bowls, add ravioli and the reserved beans. Top with Parmesan cheese and garnish with basil.
For more soup recipes like this one, visit our recipe file.