Heat the stock to simmering, and add the ravioli.
When they float, add the spinach, and simmer 2-3 minutes.
Stir in the parsley.
Place a slice of bread into a wide soup bowl, and ladle the soup over.
Season to taste, with salt and pepper.
Sprinkle with Parmesan.
Ingredients:
8 cups chicken stock or 8 cups vegetable stock ( homemade is best)
20 small cheese ravioli
1 lb fresh spinach, very well cleaned
2 tablespoons freshly chopped parsley
salt and pepper
parmesan cheese
good Italian bread, sliced 1 inch thick
Steps/Methods:
Heat the stock to simmering, and add the ravioli.
When they float, add the spinach, and simmer 2-3 minutes.
Stir in the parsley.
Place a slice of bread into a wide soup bowl, and ladle the soup over.
Season to taste, with salt and pepper.
Sprinkle with Parmesan.
