Green on Green Pasta Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 2 | each |
leeks
|
*
|
| 2 | cloves |
garlic
sliced |
|
| ½ | medium |
cabbage
shredded |
*
|
| 6 | cups |
chicken broth
|
|
| ½ | pound |
green beans
cut up |
|
| ½ | cup |
orzo pasta
|
*
|
| 10 | ounces |
green peas
|
|
| 1 | tablespoon |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 2 | each |
leeks
|
*
|
| 2 | cloves |
garlic
sliced |
|
| 0.5 | medium |
cabbage
shredded |
*
|
| 1.4 | l |
chicken broth
|
|
| 226.8 | g |
green beans
cut up |
|
| 118 | ml |
orzo pasta
|
*
|
| 289 | ml/g |
green peas
|
|
| 15 | ml |
parsley leaves
|
|
Directions
In a large soup pot, heat the vegetable oil.
Add the leeks, cover and cook for a couple of minutes until they begin to soften.
Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted.
Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender.
Add the pasta, cover and simmer for 10 minutes or until the pasta is tender.
Add the peas and simmer for 1 to 2 minutes to heat through.
Season carefully with salt and pepper.
Remove the soup from the heat and stir in the fresh herbs.
Serve with 1 or 2 of the garnishes, according to taste.
