Mushroom and Pappardalle Soup

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I flagged this soup recipe when it arrived in my inbox from Vegetarian Times, but was a little hesitant to make it, since lately a bunch of VT recipes I’ve been making have been a little bland. I’m so glad I went ahead and made it because it’s now one of my favorite soup recipes. Ever. And I tweaked it a little from the original recipe to make it even easier, and increase the number of servings (Funk and I ate this for dinner 3 days in a row and it got better every day).

  • Ingredients:
  • 2 Tbs. olive oil
  • 4 oz. sliced bella mushrooms, (2 cups)
  • 1 large onion, diced (1 ½ cups)
  • ¾ tsp. dried Italian seasoning
  • 9 cups low-sodium vegetable broth
  • 8 oz. pappardelle noodles
  • 1 bag green beans, cut into 1-inch pieces
  • 1/2 cup fresh parsley
  • 1 clove garlic, peeled
  • 2 tsp. grated lemon zest

Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Add noodles; simmer 3 minutes, stirring occasionally. Add green beans and garlic, and simmer 3 minutes. Remove from heat.

Mix in parsley and lemon zest and serve.

The original recipe called for making a Gremolata out of the parsley, garlic and lemon zest, but I nixed that step entirely and just tossed those ingredients into the soup. I also didn’t add marscapone cheese like the original recipe called for, making this recipe vegan and honestly, it doesn’t need an ounce of cheese. The flavor got better as the days went on, and I’m glad I used 8oz of the noodles and extra green beans to add bulk to the recipe. I had to increase the amount of broth in there as well.

This recipe wasn’t complicated to toss together and I love those wide, flat pappardelle noodles in the soup. Looking for a new soup recipe? This is it.

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