MINESTRONE WITH BEEF RAVIOLI

SERVES 2 PREP + COOK 25 MINS

2 tsp extra-virgin olive oil ½ small brown onion (40g), chopped finely 1 clove garlic, crushed 2 tsp finely chopped fresh rosemary leaves 1 small carrot (70g), chopped finely 1 trimmed celery stalk (100g), chopped finely 400g canned diced tomatoes 2 cups (500ml) vegetable stock 1 tsp caster sugar 150g fresh beef ravioli 2 tbsp shaved parmesan 1 tsp chilli oil (see tip) 1 tbsp fresh flat-leaf parsley leaves

1 Heat oil in a medium saucepan over medium heat. Cook onion, garlic, rosemary, carrot and celery 5 mins or until softened.

2 Add tomatoes, stock and sugar. Season. Bring to boil and cook 5 mins. Add ravioli. Cook 5 mins or until ravioli is tender.

3 Divide soup and ravioli among bowls. Top with parmesan, chilli oil and parsley. Serve with crusty bread, if you like.

TIP Sprinkle soup with a pinch of DRIED CHILLI FLAKES if you don’t have chilli oil.