Winter Minestrone Soup with Ravioli
Packed with vegetables, herbs and pasta, this seasonal soup is certainly a meal in a bowl.
1/2 Cup Olive Oil
2 Medium Onions, diced
2 Medium Carrots, diced
2 Medium Parsnips, diced
1 Medium Leek, diced
2 Medium Rutabaga, diced
2 Cups Savoy Cabbage, diced
2 Cups Red Cabbage, diced
1 Cup Apple Bacon, diced
2 Large Potatoes, peeled and diced
1 Cup Cooked Garlic Paste
1 Cup Tomato Juice
10 Cups Chicken Broth
Cracked Black Pepper
1 Teaspoon White Truffle Oil
1 Cup Cooked Pumpkin or Mushroom Ravioli
1 Cup Grated Parmesan Cheese
1 Cup Combination Basil, Parsley, Thyme
- Heat the olive oil in a large stockpot over medium heat.
- Add the onions, carrots, parsnips, leeks, rutabaga, cabbage, bacon and potatoes.
- Cook on low heat for 10-12 minutes. Do not brown the vegetables.
- Add the garlic and tomato paste and cook for 2 minutes.
- Add the tomato juice and chicken broth and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Season with salt and pepper.
- Fold in the herbs, cheese, ravioli and truffle oil.
- Simmer for 2 minutes and serve.
Chef Andrew Copley has satisfied some of the most discriminating taste buds at five-star locations all over the world. Upon earning a degree at Westminster Culinary College in London, he gained experience at the world-renowned Savoy and Park Lane hotels, and proceeded to tour the globe as he acquired prestigious culinary positions and numerous “best of” honors at a number of top establishments.
Following his time in London, Chef Copley was recruited by the Grand Hyatt on the Sunshine Coast in Australia, which received the Petrees Award for #1 restaurant in the state for the three consecutive years he was commissioned there.
He then jetted to the U.S. to join the Ritz Carlton in Maui followed by the Ritz Carlton in San Francisco, which won the honor of #1 formal dining room during his tenure. Chef Copley made his way back to Hawaii as Executive Chef of the Lodge at Koele where his refined creations helped earn them the title of #1 restaurant in Hawaii for three straight years.
Chef Copley ultimately settled in the desert hotspot Palm Springs, where he realized his dream of opening his own restaurant in 2004. Chef Andrew Copley has been called an “emerging chef” by the New York Times and is a contributor to media such as Restaurant & Hospitality, Rachael Ray Magazine and NBC.