Instructions: Warm the oil in a sprayed 3 to 4 quart pan. Cook the onion, carrot, celery and garlic with a pinch of salt and pepper until aromatic and tender. Add herbs and stir to toss. Add broth, catsup, cabbage and spinach; simmer 20. Taste and add Worcestershire sauce if desired. Continue to cook 5 to 10 minutes or until the flavors blend. Increase the heat to medium-high. Add the ravioli and cook. When the ravioli rise to the top, add flax. Turn off the heat. Serve in wide bowls; sprinkle with garnish.

TIP -Separate the cabbage into leaves. Boil in salted water for 10 minutes. Drain and rinse in cold tap water. Drain well. Slice and chop for the recipe.

Description: "Clear broth vegetable soup for a unch or lighter supper"

NOTES : Clear oniony broth with pasta pillows and vegetables - attractive presentation.

Tested with broccoli and artichoke cheese stuff triangles. Could use tortellini or pierogi. The bacon in the garnish was not needed, but the cheese and onion was a nice touch. Very good. Reheats well. Tip - remove the ravioli from the soup before reheating. When hot; add the pasta and heat through. [kitpath@earthlink.net]

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.