1 T extra virgin olive oil
1 leek, sliced thin
1 quart chicken or vegetable stock
1 bulb fennel, chopped
1 cup small pasta (such as alphabet or orzo)
1 can cannellini beans, rinsed
1 large bunch rainbow chard, roughly chopped
1/4 lb sugar snap peas, chopped in half
1 cup frozen green peas
1 poblano pepper
1/4 cup chopped fresh mint
1/2 tsp salt
1/4 tsp pepper
fresh grated Parmesan for serving
squeeze of lemon for serving
the poblano pepper either over the flame on your stove (if you have a
gas stove) or under the broiler until black and charred. Set aside to
cool and then remove the seeds and chop.
Heat the olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for five minutes, until the leek is bright green and soft.
Add the stock and the pasta and bring to a simmer. Let cook for another five minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the roasted poblano pepper, peas and mint. Continue cooking until pasta is just tender.
Ladle soup into bowls and serve with freshly grated Parmesan cheese and a squeeze of lemon.
Time:30 minutes (including prep time)