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Archive for April 19th, 2011

The perfect spring soup, for when it’s not quite warm but it’s definitely greening up outside. Delicious.

Springtime minestrone (modified from Eat, Live, Run blog)

1 tablespoon extra virgin olive oil

1 leek, sliced thin

1 quart chicken or vegetable stock

1 bulb fennel, chopped

1 cup small pasta (alphabet or orzo is good)

1 can cannelloni beans, rinsed

1 large bunch rainbow chard, roughly chopped

1/4 pound sugar snap peas, chopped in half

1 cup frozen green peas

a few slices jarred chile pepper, chopped finely

1/4 cup chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon pepper

grated soy parmesan for serving

Heat olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for 5 minutes, until the leek is bright green and soft.

Add the stock and the pasta and bring to a simmer. Let cook for another 5 minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the chile pepper, peas, and mint. Continue cooking until pasta is just tender.

Ladle soup into bowls and serve with the soy parmesan. Makes 4 servings.

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