Hearty Vegetarian Soup: Mushroom, Green Bean & Fairway Pappardelle with Gremolata

Mushroom, Green Bean and Fairway Pappardelle Soup with Gremolata

Mushroom, Green Bean and Fairway Pappardelle Soup with Gremolata

As we usher in cooler nights, few dishes satisfy like a bowl of soup. For a hearty option (without the meat), look no further than the mushroom, green bean, and Fairway pappardelle soup. An absolute Fairway favorite, this heart-warming soup combines earthy flavors with green beans and cremini mushrooms, matched with cool mascarpone that adds a luscious creaminess and cheesy tang. Top off with Fairway’s pappardelle pasta (the real-deal, heart and soul of the Italian kitchen kind), and get ready for everyone to ask for seconds.

Mushroom, Green Bean & Fairway Pappardelle Soup with Gremolata

By LifesLittleLookBook for Fairway

(Prep Time: 5 minutes; Cook Time: 15 minutes; Serves: 4-6)

Ingredients:

For the Soup:

  • 2 tbsps olive oil
  • 4 oz cremini mushrooms, sliced ¼-inch thick (2 cups)
  • 1 large onion, diced (1-½ cups)
  • ¾ tsp dried Italian seasoning or dried herbs
  • 7 cups low-sodium vegetable broth (1 15-oz box)
  • ¾ package of Fairway Pappardelle Pasta
  • 1-½ cups green beans, cut into 1-inch pieces
  • ⅓ cup mascarpone cheese

For the Gremolata:

  • ¼ cup fresh Italian parsley
  • 1 clove garlic, peeled
  • 2 tsps grated lemon zest

Directions:

  1. Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté for about 5 minutes. Stir in the Italian seasoning and the broth. Cover, and bring to a boil. Carefully add the pappardelle pasta; simmer 3 minutes, stirring occasionally. Add green beans, and simmer for another 3 minutes. Simmer until the pasta is al dente. Turn off the heat, set aside ½ cup of broth and cover the soup.
  2. Meanwhile, make your gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.
  3. Place the mascarpone in a separate bowl and whisk reserved ½ cup of broth (the heat of the broth will melt the mascarpone, making it easier to whisk). Slowly stir the mascarpone mixture back into the soup.
  4. Ladle soup into bowls and garnish each with 2 tsps of gremolata. Season with salt and pepper to taste if necessary.

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