Green On Green Pasta Soup

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
2		Leeks, white and green parts - cleaned, sliced
2		Garlic cloves - thinly sliced
1/2		Cabbage - shredded finely (medium)
6 cups	1422ml	Water or homemade chicken broth
2		Zucchini - trimmed, seeded,
		And cut into 1/2" half-moons
1/2 lb	227g / 8oz	Green beans - cut 1" lengths
		= (or "haricots verts" cut in half)
1/2 cup	118ml	Orzo
		= (or other small shaped pasta)
1		Frozen "petite" peas - (10 oz) - thawed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped mint
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Chiffonade of basil
		Garnish
		Freshly-grated Parmesan or Romano cheese
		Pesto or other herb paste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6669) - - from the TV FOOD NETWORK

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