Recipe - Green On Green Pasta Soup

4 tablespoon Vegetable oil
2 Leeks (white and green
parts); cleaned and cut or sliced up
2 Cloves garlic, thinly cut or sliced up
One half md Cabbage,; shredded finely
6 cup Water or homemade chicken
broth
2 Zucchini, trimmed, seeded &
cut into; 1/2" half moons
One half pound Green beans cut into 1"
lengths
One half cup Orzo or other small shaped
pasta
10 ounce Frozen "petite" peas,;
thawed
Salt and freshly ground
pepper
1 tablespoon Each chopped parsley, mint
and chives
1 tablespoon Chiffonade of basil
Garnish:
Freshly grated Parmesan or
Romano cheese,
Pesto or other herb paste

In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook
for a couple of minutes until they begin to soften. Add the garlic and
cabbage, 1 cup of the water, cover and cook for 10 minutes or until the
cabbage has wilted. Add the remaining water, zucchini and green beans,
cover and simmer for 5 minutes or until the vegetables are somewhat tender.
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. Season carefully with salt and
pepper. Remove the soup from the heat and stir in the fresh herbs. Serve
with 1 or 2 of the garnishes, according to taste.

Yield: 4 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6669

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:52 0400

From: Meg Antczak meginny@frontiernet.net