VEGETABLE & RAVIOLI SOUP

SERVES 4-6 PREP 15 MINS COOK 30 MINS COST $$$$$

1 tbsp olive oil 2 chorizo, thinly sliced 1 onion, chopped 2 carrots, chopped 2 cloves garlic, crushed 2 litres chicken stock 400g can crushed tomatoes 3 rosemary sprigs 2 zucchini, chopped 300g fresh ravioli 100g baby spinach grated parmesan, garlic bread, to serve

1 In large saucepan, heat oil on medium. Saute chorizo and onion 4-5 mins until onion is tender and chorizo releases oils.

2 Add carrot and garlic, and cook, stirring, 4-5 mins.

3 Mix in stock, tomatoes and rosemary. Bring to boil. Reduce heat to low and simmer 15 mins.

4 Add zucchini and ravioli. Simmer 4-5 mins until ravioli floats and is tender. Remove from heat. Season to taste.

5 Top with spinach and parmesan and serve with garlic bread.