Ravioli and Vegetable Soup

I have been noticing over the last week how much light we have lost since June 21st.  I can't say that I am happy about it except for the fact that darker weather, means cooler weather which for most means soup weather.  I can eat soup year round but will admit, I shied away from it during the worst of the hot days this summer!

This looks like a nice combo of veggies and cheese ravioli and I can make use of my fresh thyme.

1 tbsp. olive oil
1 small onion, diced
3 medium carrots, halved lengthwise and sliced
3 stalks celery, sliced
1 tsp. chopped fresh thyme
2 C. fat free low sodium beef or vegetable broth
1 9oz. pkg small cheese ravioli
1 small bunch escarole or 5 C. spinach, roughly chopped
Kosher salt and freshly ground pepper
3 tbsp. grated Parmesan cheese
8 slices whole wheat baguette

Heat the olive oil in a large pot over medium heat.  Add the onion, carrots, celery and thyme and cook occasionally, until the vegetables begin to soften, about 4 minutes.  Add the broth and 3 C. water and increase heat to high.  Cover and bring to a boil, then add the ravioli.  Reduce heat to medium and simmer until the ravioli are tender.

Add the escarole to the soup and cook, stirring until wilted.  Season with salt and pepper.  Ladle the soup into bowls and sprinkle with the cheese.  Serve with the bread.

Per serving: 262 calories, 9g. fat, 17mg. cholesterol, 506mg. sodium, 34g. carbohydrates, 8g. fiber, 12g. protein