Green Minestrone Soup
INGREDIENTS
2 tbs butter
1 yellow onion, thinly sliced
1 fennel bulb, thinly sliced
6 celery stalks, thinly sliced
1 leek, cleaned and thinly sliced
8 cups stock
1 # fresh peas
1 # cavatelli pasta
salt and pepper, to taste
GARNISHES
1 lemon, zest and juice
olive oil
shaved parmesan
minced parsley or parsley flowers
fresh ground pepper
DIRECTIONS
I. melt the butter in a pot. sauté the onion, celery, fennel, and leeks on medium heat until slightly wilted. do not allow them to brown.
II. add the stock to the pot and allow to simmer until the vegetables are tender and the stock is rich in flavor.
III. while broth is cooking, cook the cavatelli per the boxes instructions. strain and cool on a baking tray
IV. add the peas into the soup and season to taste with salt and pepper
V. to serve, place about a cup of cavatelli into a bowl and top with the soup. garnish with lemon juice, zest, parsley, olive oil, and fresh ground pepper
note: this soup can be frozen, however never store the pasta in the soup as it will not reheat well.
