It’s a garden, fridge, or freezer cleaner-outer.  It’s hearty.  It chases away throat tickles.  The overload of vitamin D will make you feel chipper on a gloomy day.  And it has *raviolis*, which makes it a winner in my book any day.

I present our family’s Garden Vegetable Soup with Ravioli.  Don’t let your eyes glaze over at the sight of the crazy, long list of ingredients.  Add them all or throw in a few–this soup is very flexible.

In an 8-10 quart soup pot, saute:

• one yellow onion, diced
• 5-6 cloves of garlic, minced
• 3-4 carrots, sliced
• the ribs from the bunch of greens, sliced like celery
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. pepper

until veggies are translucent and tender (8-10 minutes on medium to medium high heat).

Add:

• 1 28 oz. can diced tomatoes
• 1 14 oz. can tomato sauce
• 4 cups chicken or veggie broth
• 3-4 cups of water

Bring to a gentle boil.

Add any or all of the following:

• 2 yellow summer squash, sliced into half moons
• 1 zucchini, sliced into half moons
• broccoli florets, chopped
• 1/2 – 3/4 cup peas
• 1 cup cut green beans
• 2 red peppers, chopped
• 3-4 tomatoes, chopped
• 1 14 oz. can black beans

Continue to cook at a gentle boil until for about 25 minutes.  When the vegetables reach the texture of your liking, turn heat down so the soup gently simmers.

Add:

• leaves from the bunch of greens, torn

Once leaves have wilted, add:

• raviolis

Cook thoroughly, until the raviolis float.  We use the meat filled version but veggie or cheese would be equally as good.

Spoon into bowls and top with slices of Swiss cheese.