Easy recipe Spring Vegetable Soup With Ravioli Recipe

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about two teaspoons olive oil (Recipes by ingridients olive oil) one leek, pale section only, halved, washed, thinly sliced oneL (four cups) chicken consomme five hundredml (about two cups) water one medium carrot, peeled, thinly sliced one x three hundred and seventy-fiveg pkt fresh beef ravioli (Recipes by ingridients ravioli) one medium zucchini, ends trimmed, thinly sliced one bunch, asparagus (Recipes by ingridients asparagus) woody ends trimmed, cut into about threecm pieces about two tablespoons chopped fresh chivesStep one Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, for about three-five minutes or until soft. Spring Vegetable Soup With Ravioli Recipe. Add the consommé and water. Spring Vegetable Soup With Ravioli Recipe. Cover and bring to the boil. Step about two Add the carrot and simmer for five minutes. Add the, ravioli (Recipes by ingridients ravioli) zucchini and. asparagus (Recipes by ingridients asparagus) Simmer for five minutes or until the ravioli (Recipes by ingridients ravioli) is cooked and the vegetables (Recipes by ingridients vegetables) are tender. Season with salt and pepper. Spring Vegetable Soup With Ravioli Recipe. Step about three Ladle the soup among serving bowls. Sprinkle with the chives to serve..