Eggplant Ravioli Soup

Today was beautiful. Mostly sunny and 75-ish. It was great to drive with the windows down and breathe in some fresh air for a change. I love the time of the year when it's either just starting to get warm or just starting to get cold. It signals the end of the frigid cold or the sweltering heat with 150% humidity.

And, of course, I was planning to have soup. I'm that crazy person who eats soup on a hot day and ice cream on the coldest day of the year. It's not that I consciously say, "oh good, it's getting warm out — time for soup." It's the crazy Ohio weather and my bad luck.

OK, so I did once make braised lamb shanks in June, but in my defense if my ex (then my boyfriend) would have actually made the lamb shanks for dinner like I begged him to instead of blowing me off forgetting, I would have eaten them on a blustery, cold day in February.

And if it weren't for my daylight savings haze, I would have stopped to pick up something grill-worthy tonight. Instead, I ate the Eggplant Ravioli Soup I had planned for dinner. I pretty much made this as the recipe dictated except that used dried basil and used less ravioli. I thought a pound of ravioli was overkill. I used two servings of ravioli — or about 18 ravioli according to the package. That's about 4 ravioli per bowl. And with all that eggplant, it really was enough. Plus, it made giant bowls of soup.

I think by the end of the bowl I actually got tired of eating all that eggplant, so maybe next time I'll add some zucchini in there for a different flavor. But overall, not a bad soup, even it felt like summer outside.