Food Storage Meals in Minutes: Ravioli Soup & Bonus Video: Braided French Bread

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ravioli soup

This is my husband’s FAVORITE soup. I love it because it comes together so quickly (under 20 minutes) and he loves it because it tastes GREAT!  Actually, I think it tastes great too and is nice enough that it is company worthy (especially when you make the Braided French Bread to go with it!).  No one will guess this costs just a few dollars to make and uses a lot of food storage: canned tomatoes, dried tortellinis, beef broth (canned or bouillon), spices, and in a pinch you could easily use freeze dried broccoli but I usually just use frozen broccoli because it’s so much cheaper and I always have a stock in my freezer.

[tasty-recipe id=”18411″]

BONUS VIDEO: BRAIDED FRENCH BREAD
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Remember when I promised to show you a video of how to make this incredibly easy and delicious bread?  Well I’m making good on that promise!  This really is my new favorite bread to make when company comes over because it’s so impressive and takes such little effort! I originally got the idea from this blog and have since made it several times. In fact, you can make it with out the pesto, entirely from you food storage by using olive oil, garlic salt, and parmesan cheese.  Even the alternative is amazingly good (I will sometimes make a loaf of each).

For the french bread:

  • 1 cup warm water
  • 2 tsp yeast
  • 2 1/2 cups flour, plus more for dusting work surface
  • 1 Tbsp olive oil
  • 1 tsp saltInstructions:
  1. Place warm water in the bowl of your stand mixer fitted with the dough hook and sprinkle yeast over top.
  2. Let sit 10 minutes – if the yeast doesn’t get frothy or swell, toss it and go buy new yeast.
  3. Add the flour, oil, and salt and turn the mixer to low.
  4. Knead the dough for 5 minutes until smooth and elastic – after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.
  5. Form the dough into a smooth ball and transfer to a lightly greased bowl (I just use the mixer bowl) and let rise until doubled (~1 hour on the countertop, quicker in a slightly warmed oven).

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