Ravioli and Spinach Supper

• 8 cups chicken stock or 8 cups vegetable stock (homemade is best)
• 20 small cheese ravioli
• 1 lb fresh spinach, very well cleaned
• 2 tablespoons freshly chopped parsley
• salt and pepper
• parmesan cheese
• good Italian bread, sliced 1 inch thick

1. Heat the stock to simmering, and add the ravioli.
2. When they float, add the spinach, and simmer 2-3 minutes.
3. Stir in the parsley.
4. Place a slice of bread into a wide soup bowl, and ladle the soup over.
5. Season to taste, with salt and pepper.
6. Sprinkle with Parmesan.

chicken, cheese, fresh spinach, freshly chopped, salt, parmesan cheese, italian bread

Taken from www.food.com/recipe/ravioli-and-spinach-supper-58376 (may not work)