Green on green pasta soup

1 Servings

Ingredients

QuantityIngredient
4tablespoonsVegetable oil
2Leeks (white and green parts); cleaned and sliced
2Cloves garlic, thinly sliced
½mediumCabbage,; shredded finely
6cupsWater or homemade chicken broth
2Zucchini, trimmed, seeded & cut into; 1/2\" half moons
½poundsGreen beans cut into 1\" lengths
½cupOrzo or other small shaped pasta
10ouncesFrozen \"petite\" peas,; thawed
Salt and freshly ground pepper
1tablespoonEach chopped parsley, mint and chives
1tablespoonChiffonade of basil
Garnish:
Freshly grated Parmesan or Romano cheese,
Pesto or other herb paste

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. (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

Recipe By :MONDAY TO FRIDAY SHOW #MF6669 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:52 -0400 From: Meg Antczak <meginny@...>