- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A rind of Parmigiano-Reggiano lends rich umami flavor and luscious body to this fresh spring vegetable soup filled with tender grattini pasta.
Ingredient:
- 3 spring onions or 5 large scallions
- 6 tablespoons extra-virgin olive oil
- 1 medium (10-ounce) leek, sliced into 1/2-inch-thick rounds (about 1 cup)
- 4 large garlic cloves, sliced (about 3 tablespoons)
- 1/2 teaspoon crushed red pepper, plus more for serving
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 2 quarts lower-sodium vegetable broth or chicken broth
- 1 (4-ounce) Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano, for serving
- 1 tablespoon vegetable umami seasoning sauce (such as Yondu) (see Note) or coconut aminos
- 6 ounces Grattini (Grated Egg Pasta) (see Note)
- 1 pound thin asparagus, trimmed and cut into 1-inch pieces (about 3 cups)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 6 ounces fresh sugar snap peas, strings removed, peas cut diagonally into 3/4-inch pieces (about 1 1/4 cups)
- 1 cup sweet peas
- 2 1/2 cups fresh curly leaf spinach (about 2 1/2 ounces)
- 1/4 cup loosely packed fresh dill fronds
