Ravioli And Cabbage Soup

• 4 oz. sliced bacon (about 5 slices), cut into 1/2-inch slices
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. chopped parsley
• 2 qt. beef broth
• 2 c. water
• 1 to 2 carrots, thinly sliced
• 1 lb. frozen ravioli (cheese)
• 2 c. shredded cabbage
• fresh Parmesan or Romano cheese

1. In a 5 to 6-quart pan, cook bacon over medium heat until translucent. Add onion; cook until onion and bacon are lightly browned (5 to 7 minutes). Stir in garlic and parsley. Add broth, water and carrots. Bring to a boil. Add separate ravioli to boiling broth. Reduce heat and simmer about 12 minutes (or follow ravioli cooking directions). Stir in cabbage during last 5 minutes.
2. Add cheese on top when serving. Serves 4 to 6.

bacon, onion, garlic, parsley, beef broth, water, carrots, frozen ravioli, cabbage, fresh parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81535 (may not work)