1/2 medium onion, diced

5 cloves of garlic, smashed

1 small leek, diced

1/4 C. dry white wine

6 C. chicken broth

1 can whole peeled tomatoes, drained and coarsely chopped

1 1/2 C. shitake mushrooms, sliced into 1/8” strips

1 package portobello mushroom ravioli (or any other ravioli that sounds good to you – lobster, pesto or spinach all work)

Finely chopped flat-leaf parsley, to garnish

1/4 C. shaved parmesan, to garnish

Sea salt and freshly ground black pepper, to taste

Heat a large stockpot over medium heat. Add the pancetta and cook for 2-3 minutes, or until the pancetta has started leaving brown bits on the bottom of the pot. Add the onion, garlic and leek and continue to cook over medium heat for another 5 minutes, stirring occasionally. Add the white wine to deglaze the pot – the acid in the wine will let the brown bits on the bottom become unstuck. Scrape them up with a wooden spoon or spatula. Add the chicken broth and bring to a boil. Cover the pot and reduce the heat to a simmer. Let simmer for at least 20 minutes, or up to 4 hours for maximum flavor. Season to taste with salt and pepper. When you are about ready to serve, bring the soup to a boil and add the mushrooms. Cook for 1 minute, then add the ravioli and cook according to the package directions, usually about 3 minutes. Add the tomatoes. To serve, ladle a generous serving of broth and a few ravioli into a bowl and top with a little parsley and parmesan cheese.

 

 

Yield:

Calories:

Fat:

Fiber: