Brett Stevens, Rob Shaw/Bauermediasyndication.com.au
Ingredients
Method
1.In a large saucepan, heat the oil on medium heat. Sauté the chorizo and onion for 4-5 minutes until the onion is tender and the chorizo releases its oils.
2.Add the carrot and garlic and cook, stirring, for 4-5 minutes.
3.Mix in the stock, tomatoes and rosemary. Bring to the boil. Reduce the heat to low and simmer for 15 minutes.
4.Add the courgettes and ravioli. Simmer for 4-5 minutes until the ravioli floats and is tender. Remove from heat. Season to taste.
5.To freeze, cool completely and transfer to freezer containers or resealable bags. Label and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
6.Reheat the soup on medium heat and bring to the boil. Stir spinach into the soup and sprinkle with Parmesan. Accompany with crusty bread.
Note
- Cut 2 half baguettes diagonally into 2.5cm slices, three-quarters of the way through. Spread between each slice combined 100g softened butter, ½ cup finely grated tasty cheese, 2 crushed garlic cloves and ¼ cup chopped parsley. Wrap separately in foil and freeze until needed. Bake in 200ºC oven for 15-20 minutes (unwrap for last 5 minutes) until toasted and golden.
