Spinach and Ravioli Soup

I've always been pretty happy with canned soups. You can doctor them up a bit, and they're good. I've always thought making soup was a time-consuming process, so I just never tried. A co-worker of mine said she makes soup all the time, and she had some tortellini and kale soup that looked awesome. She told me what she did, and I googled some more recipes, and I ended making this one up.

Ravioli Soup

2 cloves garlic, chopped
1 stalk celery (leaves included), chopped
1 large carrot, chopped
1/2 bell pepper, chopped
1/2 cup chopped onion
2 TBSP Olive Oil + More
1 can diced tomatoes with basil
4-6 cups broth (I used vegetable)
1 can cannelli beans
1 package fresh ravioli (I used Bertoli 4 Cheese Whole Wheat Ravioli)
2 tsps dried oregano
4 cups fresh spinach
pinch grated nutmeg
salt and pepper to taste
Grated parmesan or asiago

In a large sauce pan, saute garlic, celery, carrot, bell pepper, and onion in 2 TBSP olive oil until soften. Add broth, tomatoes, ravioli, cannelli beans, oregano, and cook about 5 minutes. Add Spinach, nutmeg, salt and pepper to taste, and cook until ravioli and beans are cooked all the way though. Serve with grated cheese.

It's a lot of stuff, but it was really good, and so adaptable. You could just use plain pasta, any other kind of bean. It took less than 30 minutes, with only one pan to clean. With a nice crusty bread and a glass of red wine, it was an awesome winter meal. Brian liked it and actually had the leftovers for lunch the next day! Yay, Soup!