In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spring vegetable stew with pappardelle

Soy-Free, Vegetarian, <600 Calories

2 Servings, 560 Calories/Serving

25 Minutes

Chef Justine developed this simple stew to welcome the first-of-the-season snap peas. Wide pappardelle noodles and creamy-textured butter beans make this a substantial dish with a delicate flavor.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1-2 shallots
¼ pound parsnips
1 sprig fresh rosemary
Fresh parsley
3 ounces snap peas
¾ cup butter beans
½ teaspoon aleppo chile flake (optional)
1 cup diced tomatoes
1 cup vegetable stock
¼ pound pappardelle
1 ounce shaved parmesan
¼ pound parsnips
1 sprig fresh rosemary
Fresh parsley
3 ounces snap peas
¾ cup butter beans
½ teaspoon aleppo chile flake (optional)
1 cup diced tomatoes
1 cup vegetable stock
¼ pound pappardelle
1 ounce shaved parmesan

Nutrition per serving

Calories 560, Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 530mg (23% DV), Total Carb. 72g (26% DV), Fiber 11g (39% DV), Protein 19g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Thinly slice the shallots.
Scrub the parsnips, cut lengthwise, and then slice into thin half-moon slices.
Pound the rosemary sprig with a wooden spoon to release its oils.
Coarsely chop the parsley leaves. Discard the stems.
Cut the snap peas on an angle into 1-inch long pieces.
Rinse the butter beans.

Make the soup

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, parsnips, rosemary sprig, and as much of the Aleppo chile flakes as you like. Season with salt and pepper, and cook until the shallots are softened, 3 to 4 minutes.
Add the tomatoes, vegetable stock, and 2 cups water. Increase the heat to high and bring to a boil.
Add the pappardelle, reduce to a simmer, and cook, stirring occasionally, until the pasta is just tender, 5 to 6 minutes.
Add the butter beans and snap peas, and cook until the peas are tender-crisp and the beans are heated through, 2 to 3 minutes longer.
Remove the pan from the heat, add the parsley, and season with salt and pepper.

Serve

Transfer the soup to individual bowls. Garnish with the shaved parmesan, and serve.

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