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50 g mini ravioli; 1 large fennel tuber; 1 round onion; 3 cloves of garlic; 2 tablespoons olive oil 1 liter of tomato juice; 1 teaspoon sugar salt; pepper; 3 tablespoons chopped Italian greens (fresh or frozen)

1. Boil the ravioli in a large amount of salted water according to the instructions on the package, transfer to a sieve and dry well.

2. Wash the fennel tuber, remove the hard parts, peel if necessary, cut the stump. Peel the onion and garlic cloves. Cut the fennel and onion into strips, finely chop the garlic.

3. Heat the oil in a large saucepan, fry the garlic for 1 minute. Add vegetable strips, fry quickly. Pour the tomato juice, cook the soup for 10 minutes on low heat in a covered saucepan.

4. Add the ravioli and heat for 5 minutes. Season the soup to taste with sugar, salt and pepper, sprinkle with fresh herbs and serve.

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