Spring vegetable stew with pappardelle

Vegetarian, Soy Free, Soy Free

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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

Serve

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

Nutrition per serving: Calories: 560, Protein: 19 g, Total Fat: 21 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 50 mg, Carbohydrate:72 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 530 mg

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