Green on Green Pasta Soup

* Exported from MasterCook II *

Green on Green Pasta Soup

Recipe By :MONDAY TO FRIDAY SHOW #MF6669
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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4 tablespoons vegetable oil
2 leeks (white and green parts) -- cleaned and sliced
2 cloves garlic, thinly sliced
1/2 medium cabbage, -- shredded finely
6 cups water or homemade chicken broth
2 zucchini, trimmed, seeded & cut into -- 1/2" half moons
1/2 pound green beans cut into 1" lengths
1/2 cup orzo or other small shaped pasta
10 ounces frozen "petite" peas, -- thawed
Salt and freshly ground pepper
1 tablespoon each chopped parsley, mint and chives
1 tablespoon chiffonade of basil
Garnish:
Freshly grated Parmesan or Romano cheese,
Pesto or other herb paste


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. (At this point check the level of liquid; if the soup seems
somewhat thick, just add more water to bring the level of the liquid back
up to where it was at the beginning of cooking time.) 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.

Yield: 4 servings

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