Gremolata is a chopped herb condiment typically made of lemon zest, garlic, and parsley. This soup is so easy it takes about 20 minutes to put together. Not a mushroom lover? Substitute with sliced red potatoes and leave out the pasta.
2 Tbs. olive oil
4 oz. cremini (baby bella) 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 ½ cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.
2. Whisk reserved ½ cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.
3. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.
4. Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.
Nutritional Information: Per 1⅓ cup: Calories: 216, Protein: 5g, Total fat: 11g, Saturated fat: 4g, Carbs: 25g, Cholesterol: 17mg, Sodium: 185mg, Fiber: 4g, Sugars: 6g
Vegetarian Times, Jan./Feb 2012 – Mushroom and Pappardelle Soup with Gremolata