Spring Vegetable Soup

Recipe By: Calphalon Team  -  Originally Published: 10/21/2011

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Spring Vegetable Soup is a meal in itself.  It's hearty but not heavy, made with fresh greens and sweet spring carrots.  Nutritious broccoli rabe, very common in Southern Italy, is high in vitamins A, C and K and is believed to help the body's natural defenses.  The added pasta in little shapes makes the soup filling and fun.

  • Servings: Serves 4-6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Soup

Ingredients

1 Tbsp. olive oil

1 Tbsp. butter

1 large leek (about 6 inches), thinly sliced (white & tender green part only)

8 c. low-sodium vegetable broth

1/4 lb. dry pasta like orecchiette or tubettini

1/2 lb. sugar snap peas, cut in half on the diagonal

2 c. broccoli rabe, coarsely chopped

6 spring carrots, washed and trimmed, cut on the diagonal

Directions

Preheat a 10-in. fry pan on medium heat until the rim is hot to the touch.  Add the oil and butter and let the butter melt.  Swirl the butter into the oil. 

When the foam from the butter subsides, add the leeks.  Sauté the leeks until tender and transparent, about 3 minutes.

In a 6.5- qt. sauce pot, heat the vegetable broth on medium-high heat.  When broth reaches a gentle boil, add all other ingredients.  Continue to heat on a gentle boil for 15 - 20 minutes.

Serve with crusty bread.