Green On Green Pasta Soup Recipes

CREAMY GREEN PASTA

Steps:

• For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes).
• For the toasted breadcrumbs: Heat a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside.
• Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and sauté until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes.
• Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon.
• Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve.

IMMUNITY BOOSTING GREEN SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
• Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
• Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
• Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
• Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
• Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using. With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
• Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
• Enjoy!

MEDITERRANEAN PASTA WITH GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
• Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
• Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

SPRING GREEN PASTA SOUP

Steps:

• In a large saucepan bring chicken broth and water to a boil.
• Meanwhile, in a medium skillet cook eggs in hot oil over medium heat, without stirring, for 2 to 3 minutes or until eggs are set.
• To remove cooked eggs, loosen edge and invert skillet over a cutting board; cut eggs into thin, bite-size strips. Set aside.
• Add pasta, leeks, and garlic to broth. Boil gently, uncovered, about 3 minutes or until pasta is nearly tender.
• Add sugar snap peas, asparagus pieces, dill and lemon peel.
• Return to boiling. Boil gently about 2 minutes or until vegetables are crisp-tender; stir in egg strips.

ITALIAN POTATO-PASTA SOUP WITH GREENS

Steps:

• In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
• Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
• Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
• Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.

ONE-POT CREAMY GREEN GODDESS PASTA

Steps:

• Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
• Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
• Spoon pasta mixture into serving dish; top with radishes and herbs.

SAUSAGE, PASTA, AND COLLARD GREEN SOUP

Steps:

• Heat a large frying pan over medium-high heat. Squeeze sausage out of the casings into the hot pan. Cook, breaking sausage up with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Drain.
• Bring chicken stock to a boil in a large pot. Add sausage, cannellini beans, collard greens, and pasta to the boiling stock. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes.