Ingredients

2 tsp extra virgin olive oil

1/2 small brown onion (40g), chopped finely

1 clove garlic, crushed

2 tsp finely chopped fresh rosemary leaves

1 small carrot (70g), chopped finely

1 trimmed celery stalk (100g), chopped finely

400g canned diced tomatoes

2 cups vegetable stock

1 tsp caster sugar

150g fresh beef ravioli

2 tbsp shaved parmesan

1 tsp chilli oil

1 tbsp fresh flat-leaf parsley leaves

Method

1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, rosemary, carrot and celery for 5 minutes or until softened.

2. Add tomatoes, stock and sugar; season. Bring to the boil; cook for 5 minutes. Add ravioli, cook for 5 minutes or until ravioli is tender.

3. Divide soup and ravioli among bowls. Top with parmesan, chilli oil and parsley; serve with crusty bread, if you like.

Tips:

Ravioli is available from the refrigerated section of most supermarkets. For a vegetarian minestrone, use spinach and ricotta ravioli.

If freezing the soup, don't add the ravioli. Sprinkle the soup with a pinch of dried chilli flakes if you don't have chilli oil.