French Springtime Bliss (Print Version)
# Ingredients:
01 -
1 large onion, chopped
02 -
2 celery stalks, diced small
03 -
1 cup asparagus, cut into 1-inch sections
04 -
4 cups chicken or vegetable stock
05 -
Salt and pepper for seasoning
06 -
1 teaspoon thyme leaves, or ½ teaspoon dried
07 -
Fresh parsley to top
08 -
1 leek, thinly sliced
09 -
2 large carrots, cut into small cubes
10 -
2 tablespoons olive oil
11 -
2 cups baby spinach, coarsely chopped
12 -
2 cloves garlic, chopped fine
13 -
1 cup cream
14 -
1 cup green beans, cut into short lengths
15 -
1 cup small pasta like orzo or ditalini
# Instructions:
01 -
Warm the oil in a big pot over medium heat. Toss in the onions and stir until they look soft and clear—this should take about 5 minutes.
02 -
Throw in the garlic, chopped celery, and carrot pieces. Cook for 5 minutes while stirring now and then, letting them slightly soften.
03 -
Mix in the leek slices, green beans, and asparagus chunks. Keep stirring every so often while cooking for 3 to 4 minutes.
04 -
Pour in the chicken or veggie broth next. Let it heat up until it starts boiling. Turn down the heat and let everything bubble away softly for about 10 minutes, so the vegetables turn tender.
05 -
Pour in the cream and pasta. Follow the cooking time on the pasta packaging, usually 7 or 8 minutes, until the pasta is just right.
06 -
Toss the spinach in along with the thyme. Stir until the spinach looks just slightly wilted.
07 -
Season it to your taste with salt and black pepper. Serve while it’s hot, with a sprinkle of fresh parsley as a finishing touch.