pasta soup with spring vegetables

The soup has it all— vibrant spring vegetables, satisfying pasta curls, and plenty of nutty parmesan cheese to sprinkle over the top.

By: Anna Decker / 04/07/2016

The vegetables are added to the pot in stages to keep them all at their prime. Start with the longer cooking leeks, fennel and carrots, then add the fresh peas, and finally stir in the baby spinach and herbs just before serving.

What you'll need: 8-10 oz leek 10 oz fennel 6 oz yellow carrots 1 oz butter 8 oz vegetable broth 6 oz lumachine pasta 5 oz shelled fresh peas 1 oz fresh parsley 3 oz baby spinach 1 lemon 1 oz Parmesan cheese Coarse salt freshly ground black pepper

Equipment: large pot grater or microplane Recipe Steps: 1. Prep vegetables Cut root end and dark green part off of leek. Halve lengthwise, thinly slice. Wash and dry well. Quarter fennel bulb, remove core, then thinly slice. Peel carrots, then slice ½-inch thick on the bias.

  1. Cook vegetables In large pot, melt butter over medium-high heat. Add leek, fennel and carrots to pot. Season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

  2. Add water Add vegetable broth and 6 cups water and bring to a boil. Reduce heat and simmer until reduced slightly and vegetables are tender, 10 minutes.

  3. Add pasta and peas Meanwhile, remove leaves from parsley stems then chop leaves. Bring soup to a boil, add pasta and cook until almost al dente, about 5 minutes. Add peas and cook until pasta is al dente, about 2 minutes.

  4. Stir in greens Stir in parsley and spinach, cook just until wilted, about 30 seconds, remove from heat. Season with salt and pepper.

  5. Garnish soup Cut lemon into wedges. Grate cheese. Serve soup and garnish with cheese and lemon wedges for squeezing over. Enjoy!

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