LA SALA DEL TORRIANO - CHIANTI CLASSICO DOCG CON RIBOLLITA DELLO CHEF PAOLO GORI

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add vegetable broth, water, bay leaves, and thyme; bring to a boil.

Reduce heat and simmer for 10 minutes to develop flavors.

Add chopped chard and cook until wilted, about 3-4 minutes.

Stir in ravioli and cook according to package instructions until tender.

Season with salt and black pepper to taste.

Remove bay leaves before serving.

Ladle soup into bowls and drizzle with lemon juice.

Top with grated parmesan cheese before serving.

Cooking Techniques

Spice Level:

Allergens