All The Greens Pasteen

All The Greens Pasteen

Prep Time: 20 Min
Cook Time: 1 Hr. 15 Min (Approx)

Yields: 4 + Servings 

What You Need

• 5 Tbsp. + 3 Tbsp. Unsalted Butter, separated
• 5 cloves Garlic, crushed
• 1 Tsp. Red Pepper Flakes
• 2 Leeks, halved & sliced (light parts only, washed very well)
• 1 Bunch Green Onions, sliced (reserve some dark green for garnish)
• 3 stalks Celery, sliced
• 2 Jalapeno Peppers, most seeds removed & chopped
• 2 Yellow Bell peppers, chopped
• 1 Zucchini, cut into quarter moons
• 1 C Sauvignon Blanc (Sub Pinot Grigio)
• 7 C Water
• 1 1/2 Tsp. Vegeta Seasoning
• 1 Broccoli Crown, broken down into florets
• 2 C Baby Spinach
• 2/3 C Fresh Parsley, packed
• 1 C Acini Di Pepe Pasta
• 1/2 Lemon, juice only (use the whole thing if desired)
• 1 C Pecorino, finely shredded
• Himalayan Salt & Cracked Pepper 
• GARNISH - Pecorino, Chili Oil, Fresh Parsley, Green Onion

Directions

• 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!

HAPPY VEG