All The Greens Pasteen (Edit recipe)

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This is likely my last Acini Di Pepe Pastina of the season, so you should probably cozy up to a bowl. Green goodness coming from broccoli, spinach, parsley & more, along with good wine, butter, heaps of pecorino, and lemon to finish. Cozy, rich & delicious.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

21

Serves: 4

Ingredients

8 Tbsp Butter, Unsalted, Divided 5 / 3
5 cloves Garlic, crushed
1 tsp Red Pepper Flakes, + garnish
2 whole Leek, halved & sliced. Light parts only & washed super well
1 bunch Green Onion (Scallion), sliced (reserve some dark for garnish)
3 whole Celery, sliced
2 whole Jalapeño Pepper, seeds removed & chopped
2 whole Yellow Bell Pepper, chopped
1 whole Zucchini, cut into quarter moons
1 cup White Wine, I used Sauvignon Blanc
7 cups Water
1.5 tsp All Purpose Seasoning - Vegeta
1 whole Broccoli, crown, broken into florets
2 cups Baby Spinach
0.666 cup Parsley, packed + garnish
1 cup Acini di Pepe Pasta
0.5 whole Lemon, juice, use the whole thing if desired
1 cup Pecorino Romano, finely shredded + garnish
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Chili Infused Olive Oil, Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using either a large soup pot, or a large, deep non-stick skillet, begin heating the 5 Tbsp. butter, pepper flakes, and garlic cloves on just about medium. Once heated, season with salt & pepper and let everything sizzle together for 30 + seconds before adding the green onions, leeks, celery, bell pepper, jalapeno, and a very generous hit of both salt & pepper. Stir and let those veggies cook 15 + minutes until softened up. Add the zucchini and another good pinch of salt & pepper, stir, and continue to cook & stir for 6 - 7 minutes.
Pour in the wine and let that simmer until reduced by at least 2/3. Pour in the water and bring your soup to a boil. Once boiled, add the broccoli, spinach, parsley, vegeta, and another generous hit of salt. Reduce to a simmer & cover for 25 minutes.
Strain the vegetables from the soup into a vortex blender capable of blending hot foods / liquids. Work in batches if needed. Once all of your veggies are strained into the blender, puree until thick and creamy. Return this creamy green vegetable mix back into your pot of broth and stir to combine. Increase the heat a touch and wait for the soup to start bubbling away.
Stir in the acini di pepe and cover with a tilted lid. Stir often as the noodles cook for roughly 20 - 25 minutes until the soup has thickened up and noodles are tender. Turn off the heat and fold in the lemon, remaining butter, and pecorino. Taste your soup and adjust salt / pepper if needed. If you find the soup is too thick for your liking, you can add water / broth until it's the consistency you'd like. Make sure to season if you add additional liquids.
Serve your bowls garnished generously with finely shredded pecorino, chili oil, pepper flakes, chopped parsley & reserved green onions. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	841
Fat:	47 g
Carbohydrates:	77 g
Protein:	43 g
Cholesterol:	60 g
Sodium:	1526 mg
Fiber:	8 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.