Green on green pasta soup

 
                             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
 --------  ------------  --------------------------------
        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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