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Green on Green Pasta Soup

An italian recipe for Green on Green Pasta Soup, made with Vegetable Oil, Garlic Thinly Sliced, Water Or Homemade Chicken Broth, Green Beans Cut Into Lengths, and Orzo Or Other Small Shaped Pasta. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 2 clove
• 6 cup
• 1/2 lb
• 1/2 cup

Method (preview)

1. 1

   In a large soup pot, heat the vegetable oil.

2. 2

   Add the leeks, cover and cook for a couple of minutes until they begin to soften.

3. 3

   Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted.

4. 4

   Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender.

5. 5

   Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through.

6. 6

   Season carefully with salt and pepper.

7. 7

   Remove the soup from the heat and stir in the fresh herbs.

8. 8

   Serve with 1 or 2 of the garnishes, according to taste.