Vegetable soup with ravioli

Ingredients:

• 1 tbsp. l. olive oil
• 1 small onion, diced
• 3 medium carrots, halved lengthwise and sliced
• 3 stalks celery, sliced
• 1 teaspoon chopped fresh thyme
• 2 cups low-fat, low-salt beef or vegetable broth
• 270 g small ravioli with cheese
• 1 small bunch chicory or 5 cups spinach, coarsely chopped
• Coarse salt and freshly ground pepper
• 3 tbsp. l. grated parmesan cheese
• 8 slices whole grain baguette

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery, and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
   
   Pour the broth and 3 cups of water into the pan and increase the heat. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see package directions for cooking time).
2. Add the chicory to the soup and continue cooking, stirring, until the leaves wilt. Season with salt and pepper. Ladle the soup into bowls and sprinkle with cheese. Serve with bread.