Sometimes it's easy being vegetarian. Take this soup for instance. What's not to love? Meaty mushrooms, gorgeous beans with color that make you want to scoop them up, a tart zing of lemon zest hitting the back of your tongue, generous strips of silky pasta, and mascarpone cheese. What can I say about this cheese that would even do it justice? Put them all together and I ask you...Who cares where the meat is???
Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang. Easy, cheesy, and veggie...3 of my FAV things combined in one luscious pot!
30 minutes or less to prepare
2 Tbs. olive oil
4 oz. cremini mushrooms, sliced ¼-inch thick (2 cups)
1 large onion, diced (1 ½ cups)
¾ tsp. dried Italian seasoning
7 cups low-sodium vegetable broth
4 oz. pappardelle noodles
1 ½ cups green beans, cut into 1-inch pieces
⅓ cup mascarpone cheese
¼ cup fresh Italian parsley
1 clove garlic, peeled
2 tsp. grated lemon zest
1. To make soup: Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat. My preference is for the beans to have a crunch, and be a vibrant green. But if you like your beans more on the grey, mushy side, by all means cook it longer. ;D
2. Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into soup.
3. To make the gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped. Or just get out your knife and chop, chop CHOP! (who needs to wash all that hardware?)
4. Ladle your soup into warm bowls and garnish each with 2 tsp. gremolata.
Sit back and enjoy! At 216 calories a serving it's a healthy, homemade, heart warming dish that you will be proud to say you made!