Springtime Minestrone

Name: Springtime Minestrone
Ingredients: 1 whole Poblano Pepper; 1 Tablespoon Extra Virgin Olive Oil; 1 whole Leek, Sliced Thin; 1 quart Chicken Or Vegetable Stock; 1 cup Small Pasta, Such As Alphabets Or Orzo; 1/4 pounds Sugar Snap Peas, Sliced In Half; 1 bunch Rainbow Chard, Roughly Chopped; 1 can (15 Oz. Can) Cannellini Beans, Drained And Rinsed; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 cup Frozen Peas; 1/4 cups Chopped Fresh Mint; _____; FOR SERVING:; Freshly Grated Parmesan; Freshly Squeezed Lemon

16 ingredients

4 steps

Ingredients

1 whole Poblano Pepper
1 Tablespoon Extra Virgin Olive Oil
1 whole Leek, Sliced Thin
1 quart Chicken Or Vegetable Stock
1 cup Small Pasta, Such As Alphabets Or Orzo
1/4 pounds Sugar Snap Peas, Sliced In Half
1 bunch Rainbow Chard, Roughly Chopped
1 can (15 Oz. Can) Cannellini Beans, Drained And Rinsed
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1 cup Frozen Peas
1/4 cups Chopped Fresh Mint
_____
FOR SERVING:
Freshly Grated Parmesan
Freshly Squeezed Lemon

Directions

1

Roast the poblano pepper either over the flame on your stove (if you have a gas stove) or under the broiler until black and charred. Set aside to cool and then remove the seeds and chop.
2

Heat the olive oil over medium high heat in a large pot or Dutch oven. Add the leek and cook for five minutes, until the leek is bright green and soft.
3

Add the stock and the pasta and bring to a simmer. Let cook for another five minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the roasted poblano pepper, peas and mint. Continue cooking until pasta is just tender.
4

Ladle soup into bowls and serve with freshly grated Parmesan cheese and a squeeze of lemon.