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Leeky Broth with Ravioli

Leeky Broth with Ravioli


  • 3 tablespoons extra virgin olive oil (EVOO)

  • 1 clove garlic, crushed

  • 3 leeks, halved lengthwise, then sliced crosswise and cleaned

  • 1 bunch bitter greens, such as dandelion greens, stemmed and thinly sliced

  • Salt and pepper

  • 6 cups chicken broth

  • 1 pound small ravioli

  • 1 cup packed fresh basil leaves, shredded

  • Grated lemon peel, for serving

  • Grated Parmigiano Reggiano cheese, to pass around the table


In a soup pot, heat the EVOO, three turns of the pan, over medium-high heat. Add the garlic, then add the leeks and cook until wilted, 2-3 minutes. Discard the garlic and stir in the bitter greens. Season with salt and pepper and cook for 3 minutes.

Pour in the chicken broth and bring to a boil over medium heat. Stir in the ravioli and cook until they float, 2 minutes. Stir in the basil.

Stir the lemon peel into the soup and pass the cheese at table.