Ravioli in a Light Vegetable Broth

• 4 cups low-sodium vegetable broth
• 1 lb. fresh cheese or other stuffed ravioli (about 30)
• 2 medium carrots, finely grated (1 cup)
• 6 button mushrooms, thinly sliced
• 2 green onions, thinly sliced ( 1/4 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1/2 tsp. fines herbes
• 12 fresh basil leaves, torn

1. Bring broth and 1 cup water to a boil in saucepan.
2. Add ravioli, and cook according to package directions until al dente.
3. Remove ravioli to plate with slotted spoon.
4. Reduce heat to medium-low, and add carrots, mushrooms, green onions, garlic, and fines herbes.
5. Cover, and simmer 5 minutes.
6. Ladle broth into bowls.
7. Divide ravioli among bowls, and sprinkle with basil.

lowsodium, fresh cheese, carrots, button mushrooms, green onions, garlic, fines herbes, basil

Taken from www.vegetariantimes.com/recipe/ravioli-in-a-light-vegetable-broth/ (may not work)