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Four Cheese Mini Ravioli Soup with Butter Beans

Four Cheese Mini Ravioli Soup with Butter Beans

Servings: 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,