2 tsp olive oil
1 medium onion, diced
1 stalk celery, diced
1 large clove of garlic, sliced
1 medium or large zucchini, diced
1 cup diced green beans
1 Tbsp dried thyme
Piece of Parmigiano-Reggiano cheese rind, plus additional grated cheese for serving
1 quart tomato juice or V-8 vegetable juice
12 oz cheese ravioli, any variety (I use store-bought low-fat cheese ravioli)
1/4 cup roughly chopped fresh flat-leaf parsley
Fresh black pepper, to taste
In a Dutch oven or heavy soup pot, heat the oil over low heat. Add the onion and celery, and sauté for 2 minutes, until the onion is just translucent. Stir in the garlic, and cook for 30 seconds.
Add the zucchini and green beans, plus the thyme. Sauté for 2-3 minutes, stirring occasionally, until the vegetables are barely softened.
Pour in the tomato juice, along with 5 cups of water. Then, add the cheese rind, making sure to submerge it in the soup, plus 1/2 teaspoon of black pepper.
Raise the heat to medium, and bring the soup to a simmer. Cover the pot, reduce heat to low, and cook for 10 minutes.
Uncover the pot and gently stir in the ravioli and fresh parsley. Simmer, uncovered, for 10 minutes, until the ravioli is cooked. Taste, and adjust seasoning with more pepper and, if needed, kosher salt (if you are using store-bought tomato juice or V-8, the juice plus the cheese should provide enough salt).
Garnish individual portions with grated Parmigiano-Reggiano cheese, and serve hot.