Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound pasta, such as farfalloni or orecchiette; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 1 large leek, white and tender green part only, thinly sliced; 6 cups chicken stock or canned low-sodium broth; 1/2 pound sugar snap peas, halve diagonally; 10 ounces baby spinach; 1 tablespoon fresh lemon juice; 2 teaspoons lemon zest; Salt and freshly ground pepper

Servings: persons

1/4 pound pasta, such as farfalloni or orecchiette
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large leek, white and tender green part only, thinly sliced
6 cups chicken stock or canned low-sodium broth
1/2 pound sugar snap peas, halve diagonally
10 ounces baby spinach
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
Salt and freshly ground pepper

1
In a large pot of boiling salted water, cook the pasta until almost al dente; drain.
2
Transfer to a bowl and cover.
3
In a large saucepan, melt the butter in the olive oil.
4
Add the leek; cook over moderately high heat until tender, about 1 minute.
5
Add the stock, cover and bring to a simmer.
6
Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes.
7
Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper.
8
Cook just until the spinach is wilted, about 2 minutes.
9
Ladle into bowls and serve.

995

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 pound pasta, such as farfalloni or orecchiette, 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, 1 large leek, white and tender green part only, thinly sliced, and more.

Yes, Spring Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Soup

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