Simple Measure

I have so many memories that involve this soup. Kinda hard not to, since it’s the first recipe I dreamed up after trading the woods of Maine for the wilds of Vermont (OK, so by “wilds” I mean “gentle college town with good coffee and a falafel stand”…).

Believe me, back then I had NO idea how to cook. Once I got the hang of this, it was a long long time before I added anything else to the do-it-yourself repetoire.

Let me see…

There are all the times I trudged to Onion River for the simple ingredients (zukes, peppers, tomatoes and Mama Rosie’s). Back when the co-op was a tiny and unpolished store crammed up to the bulk bins with things I didn’t recognize as actual food (errrr, what is this textured soy protein you speak of?).

And when I’d make it for the boys when we all lived in that apartment crammed full of dented cans from Mr. G’s food salvage warehouse, cats we didn’t own, and people who had nothing else to do on a Tuesday night.

Or the time I made it for Meg to liven up that one quiet Valentine’s day.

Oh yeah, and when a pot of it sat simmering on the stove while we dug the car out from a 4 foot snow pile. (Don’t park your car right under the eaves of your apartment building, OK? Especially when you live in Vermont.)

One thing all the memories have in common – it was cold as hell out, every time.

So, I’m pretty sure you need this soup right now. It’ll warm you up, takes less than 30 minutes, and is guaranteed to make all your vegetarian friends glad they know you.

Tomato Ravioli Soup

One 28 oz. can crushed tomatoes

2 cloves garlic, minced

1 medium onion, diced

1 large green pepper, diced

1 large red pepper, diced

1 medium zucchini, chopped

3 cups water

1 cup vegetable (or chicken) stock

One 6 oz. can tomato paste

One 14 oz. package cheese ravioli

1 Tbs. olive oil

1 tsp oregano

Fresh parmesan

Red pepper flakes

Salt and pepper to taste

1. Heat the oil in a large, heavy-bottomed pot. Sauté the garlic and onions until fragrant, about 3 minutes. Add the peppers and sauté for another 5 minutes, stirring occasionally.

2. Add the tomatoes, water, veggie stock and tomato paste and stir. (Jared and I have a stockpile of Parmesan rinds in the freezer, throw one in if you got it, or great some fresh Parm in.) Simmer over medium heat for about 15 minutes.

3. Add the zucchini, oregano, and raviolis. Bring to a light boil and cook until raviolis are tender. The pasta tends to soak up a lot of the liquid, so just add a little extra water or veggie stock if things start looking a little too thick.

4. Add salt, pepper, and red pepper flakes to taste. Let the soup cool for about 10 minutes. It’s hot!

Serves 4 - 6