Green Minestrone with Farfalline

Preparation info
  • Makes

    8

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a light spring version of the traditional Italian vegetable and bean soup. You can make it with any small pasta shape. Farfalline (small butterflies) are pretty here.

Ingredients

  • 1 pound leeks, green tops trimmed, washed, and diced (¼ inch)
  • 1 cup diced (

Method

  1. Combine the leeks, carrot, olive oil, and water in a large wide saucepan, preferably nonstick. Cook over low heat 30 seconds. Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
  2. Add 6 cups of the broth to the leek mixture and bring to a boil. Add the farfalline and cook, stirring occasionally, until almost tender, about 10 minutes. A