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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
- 1-2 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
Wash produce before use
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
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