Tuscan White Bean Ravioli Tomato Soup (FOOD PHOTO SHOOT)

How do you feel about complete and utter randomness, because I think it can be pretty awesome sometimes….

Today was the type of day that just requires a pot of soup going, you know what I mean? It was also the type of day where you haven’t been to the store in a few days and your options of variety are down to what you’ve got on hand in the fridge and the staples in your pantry. That’s the story of this meal. I’d love to tell you some grand tale of travel, romance, and adventure that somehow ties this to Italy but the truth is that I wasn’t really even sure what I was making until it was done.

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This is one of those recipes that takes me forever to decide what to call it. In fact, as I’m writing this, I still haven’t picked a name. I’ll obviously have figured it out by the you’re reading this so, yay me, but right now the title is blank. First of all, I can’t decide what it is. It’s somewhere in between your basic ravioli and a soup. A stew maybe? Although that brings to mind meat and potatoes for most people so not really. I guess it’s a soup. Yeah, I think I’ll go with that, but it’s a really thick soup with plenty of tomato.

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Another part of my trouble was trying to make the title less of a mouthful and a tongue-twister. You see, there have been these two bags of pasta sitting on the pantry shelf for months now waiting to be used but one was ravioli and the other tortellini. I don’t know about you but I don’t think I’ve never seen the two of them together in one dish. Is it just some unspoken rule that you shouldn’t mix pasta shapes? I don’t know, but now that I’m trying to name this dish i have to see that tortellini and ravioli in the same title is just to confusing and long. That must be it, and therefore, I’ve ended up going with just one of the two.

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So in reality this soup contains both tortellini and ravioli which just adds to its random mood. It’s definitely something I’ll have to make again. Super easy and everyone loved it. However, to my great chagrin, I seem to remember the name Boyardee being thrown around. But seriously, that’s only because that’s the closest thing my younger siblings have to compare this to. I haven’t made ravioli in forever so who can blame them? I think the final consensus was that if it does, in fact, resemble the canned nastiness of said chef , which it doesn’t, but if it did, then it is only in a very superior way. Ha, that should make me feel way better right?

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As always, the recipe is available upon request. The first request gets an upvote.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21

Don't forget to check out my other recent food posts:

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!!

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