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Four Cheese Mini Ravioli Soup with Butter Beans Click Here to Print This Recipe

Four Cheese Mini Ravioli Soup with Butter Beans

Four Cheese Mini Ravioli Soup with Butter Beans

Serves: 4


  • 2 (16 oz.) cans vegetable broth
  • 1 jalapeño pepper, halved and seeded
  • 1 (9 oz.) package four cheese (refrigerated) mini ravioli
  • 1 (15 oz.) can Glory Foods Seasoned Butter Beans (drained)
  • 1/2 tsp. fresh lemon juice
  • small amount of dried parsley
  • 8 grape tomatoes (cut into small slivers)
  • 8 tbs. shredded Parmesan cheese


  1. Heat vegetable broth and jalapeño to a simmer in a large saucepan.
  2. Add (room temperature) ravioli and bring to a slight boil; cook 10 minutes then remove jalapeño (discard).
  3. Reduce heat to a simmer and stir in Glory Foods Seasoned Butter Beans; cook for an additional 10 minutes. Remove from heat and stir in lemon juice.
  4. To serve, divide between 4 heated soup bowls and sprinkle with parsley. Garnish with tomato slivers and Parmesan cheese. Serve this soup with garlic bread, if desired.

Recipe by Michaela Mercer Rosenthal,

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