Tuscan Ravioli White Bean Soup

VIDEO LINK: https://youtu.be/lX2HoRpLkU4

Serves: 8-10    Prep Time:  15 minutes    Cook Time: 45 minutes

Ingredients:

• 3 cups of diced celery
• 3 cups of diced yellow onion
• 5 cloves of garlic
• 1/4 cup of olive oil
• Salt & Black Pepper to Taste
• 6 oz. of Tomato Paste
• 3 quarts of Beef Stock
• 2 quarts of Chicken Stock
• 18 oz. of Mini Cheese Ravioli
• 14 oz. of crushed tomatoes
• 4 (14 oz.) cans of Cannellini Beans 
• 10 oz. of spinach

Instructions:

1. Prepare the Vegetables: Dice the celery, onion, and garlic.
2. Sauté the Vegetables: Heat olive oil in a large pot over high heat. Add the diced celery, onion, and garlic. Season with salt and pepper to taste. Sauté for approximately 8 minutes, or until the vegetables are softened.
3. Add Tomato Paste: Stir in the 6 ounces of tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
4. Add Stock: Pour in the beef and chicken stock.
5. Cook Ravioli and Beans: Once the broth reaches a boil, add the ravioli and beans. Cook for 5 minutes, or until the ravioli are tender.
6. Add Spinach and Serve: Finally, stir in the spinach and cook for 2 minutes, or until wilted. Serve immediately.