Greens and Farfalle Soup is one of the easiest soups I make and is from the cookbook titled Vegetarian by Williams-Sonoma Kitchen Library. The recipe calls for escarole and Swiss chard. I prefer spinach. I use pre-cut frozen spinach because it’s fast and tastes as good as fresh.
Farfalle means butterfly in Italian and it is really cute pasta. I tried to get the pasta to float in the bowl for the photo, but the butterflies would not fly.
GREENS AND FARFALLE SOUP
2 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
pinch of red pepper flakes
1/4 tsp. Pink Himalayan salt, fine
pepper to taste
8 cups water with 4 Not-Chick’n bouillon cubes, Edward & Sons
1-1/2 cups dried gluten free farfalle pasta, Jovial
1-1/2 cups frozen or fresh chopped spinach
4 tsp. fresh lemon juice
Yield: 4 servings
In a 4-qt. soup pot over medium-low heat, warm the olive oil. Add the garlic, red pepper flakes, salt, and pepper and cook, stirring constantly for about two minutes, until the garlic is golden brown. Add the water and bouillon cubes, and bring to a boil over high heat. Add the pasta, reduce the heat to medium and simmer, uncovered, until the pasta is cooked, 12-15 minutes.
Chop spinach in 1-inch pieces if needed. Add the frozen, chopped spinach, stir, and continue to simmer for about 3 minutes. Remove from heat and serve. Add a teaspoon of lemon juice per bowl and stir. You might want to top bowl of soup with Violife grated Parmesan cheese.
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Recipe from blog of melissacrismon.com
Copyright 2023 Melissa Crismon